Parmesan and Feta Broccolini

Jump to Recipe

I'm back with another life altering Broccolini recipe that is better than candy (IYKYK) and this Parmesan and Feta Broccolini deserves a place on everyones table!

Parmesan and Feta Broccolini from (@whatsgabycookin)


Apparently referring to broccoli that is better that candy, or tastes like candy is a HOT topic on instagram and I caused quite the stir a few weeks ago. Honestly, I stand by what I said. Broccolini and Broccoli are one of the easiest vegetables to make anyone love in love with- think Caesar Roasted Broccoli! This Parmesan and Feta spin is truly fantastic. This one gets roasted and then tossed with everyones favorite lemon vinaigrette alongside some salty feta. The result is truly addictive and easy to serve alongside any type of main course. It works next to chicken, pork, steak, fish, pasta etc. Or just toss it with some extra greens and turn it into a salad. It's incredible.

A few tips and trips when it comes to Broccolini:

  • We're going for a little golden brown when you're roasting. So let it get crispy
  • Don't skimp on the oil. You need it to ensure a lovely crisp.
  • Trim the ends off of the bottom if they look a little sad. Just about ½ inch from the bottom should do the trick!
Parmesan and Feta Broccolini Salad from (@whatsgabycookin)

Parmesan and Feta Broccolini

Author: Gaby Dalkin
5 from 5 votes
The wildly addictive Parmesan and Feta Broccolini is one of the best ways to make broccolini EVER!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish, Salad
Cuisine Mediterranean
Servings 6 people


  • 4 bunches broccolini
  • kosher salt and freshly cracked black pepper
  • 4 tablespoons olive oil
  • cup crumbled feta (buy the kind that comes in brine)

Lemon Parmesan Vinaigrette

  • 2 cloves garlic finely chopped
  • 1 tablespoon dijon mustard
  • ¼ cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • ¼ cup parmesan cheese grated
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil


  • Arrange the broccolini on a large sheet pan and drizzle with olive oil. Roast at 425 degrees until tender but not too crispy, about 15-25 minutes
  • While the broccolini is roasting, whisk together all the ingredients for the vinaigrette and set aside.
  • Remove and let cool slightly.
  • Toss the broccolini with ¼ cup of the vinaigrette and feta. Taste and adjust seasonings or add more vinaigrette if needed. Serve immediately.


If you aren't a fan of feta, try blue cheese or more Parmesan.

Nutrition Information

Calories: 334kcal | Carbohydrates: 10g | Protein: 7g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 10mg | Sodium: 423mg | Potassium: 35mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2170IU | Vitamin C: 106mg | Calcium: 177mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 5 stars
    The worst part about making this recipe is that I had to share it. This is like crack broccoli to me.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating