Roasted Broccolini

roasted broccolini on white plate with fork

Make Roasted Broccolini as a side dish for dinner. Whether with pasta, seafood, or meat, this veggie is going to win you over with not only how easy and quick it is to make but its crispy florets and sweet, tender stalks.


  • 12 broccolini bunches
  • High-quality olive oil
  • 1 tsp coarse sea salt
  • Optional: freshly ground black pepper


  1. Preheat the oven to 425°F. Trim any dried or rough ends off of the broccolini, rinse, and pat dry. 
  2. Place the broccolini on a large baking sheet. Drizzle with approximately 1 tablespoon of olive oil and sprinkle with salt. Toss until completely coated and spread the broccolini evenly across the pan; you don’t want to crowd them so that they will roast (opposed to steaming).
  3. Bake for 12-15 minutes until stalks are fork tender and florets are crispy. The bake time may vary depending on the size of your broccolini stalks.
  4. Garnish with additional flakey salt, pepper, or other suggestions from the post as desired. Serve immediately.



One bunch serves approximately 2 people. 

Olive oil should coat (but not drench) the broccolini; it helps it crisp up while roasting.

Additional add-ins: a squeeze of lemon juice, parmesan cheese, red pepper flakes, or almond slices.

Keywords: vegan, vegetarian, easy, quick, side dish, vegetable, gluten-free, dairy-free

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