Roasted Broccolini with Lemon and Garlic


Total Time:

30 minutes



I’ve told you guys before that I’m a creature of habit. I find one thing that I obsess over, and then continue to make and eat it for DAYS! This Roasted Broccolini with Garlic and Parmesan is one of those obsessions.

Roasted Broccolini with Garlic and Parmesan from (@whatsgabycookin) hands down the best side dish ever

Here’s the deal – imagine eating veggies, in this case Roasted Broccolini, that taste like candy!!! You’d basically be game for them at all times right? RIGHT! Especially now that fall is here and we’re cranking up our ovens. Never mind the fact that I have to crank up my AC in order to turn on my oven – I’ve just come to terms that that’s what “fall” looks like in LA this year.

Roasted Broccolini with Garlic and Parmesan from (@whatsgabycookin)

But nevermind that fact – this Roasted Broccolini is going to be your new favorite side dish! It’ll for sure be making an appearance on this years Thanksgiving table and basically every other weeknight when these is broccolini in my fridge. I can’t be stopped! (also FYI – this is also delish if you have leftovers and throw it on top of some pasta, in a quinoa bowl, or just re-heat it in the oven for a few minutes and add it to some chicken bolognese!

Roasted Broccolini with Garlic and Parmesan

5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine Italian, Mediterranean, American
Servings 6 People


  • 3-4 heads broccolini split into florets
  • 2 tablespoons olive oil
  • 1 head garlic
  • Kosher salt and freshly cracked black pepper to taste
  • 1 teaspoon red pepper flakes
  • 1 lemon
  • 2-3 tablespoons Parmesan or Asiago cheese grated


  • Preheat oven to 425 degrees F. Line a baking sheet with Reynolds wrap. Spread the broccolini on the baking sheet and drizzle with olive oil.
  • Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic exposed side up on the baking sheet and sprinkle everything with red pepper flakes.
  • Transfer the baking sheet into the oven and roast for 20-25 minutes until the broccolini is just slightly crispy.
  • Remove the baking sheet from oven and squeeze the fresh lemon juice on top of the broccolini. Adjust seasoning and add more salt, pepper and grated Asiago cheese and serve. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the Reynolds Wrap from the baking sheet and discard for easy clean up. Serve immediately.

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Recipe Rating


  1. Julie @ Table for Two

    I love broccolini! I try to incorporate it more into my cooking. The roasted idea is perfect!

  2. Weekly Meal Plan // Week 3 – What's Gaby Cooking

    […] Monday – Tomato Confit Pasta – it’s beyond easy and the sauce will make you want to lick your bowl clean! I’m serving it up with my go-to side dish, Roasted Broccolini […]

  3. Liz

    Hi! Might be a silly question…..but is the garlic just for presentation? Or do you scoop some cloves out and lightly *smother* the broccolini? 🙂 Thanks!!!

    • Gaby

      I pop the garlic out after it’s roasted and eat it straight by itself or with the broccolini!

  4. karen

    the broccolini will have a garlic taste to it…right?

    and am i missing something…cheese…Asiago…not Parmesan….



    • Gaby

      It’s asiago or parm – either works! and the garlic helps infused the broccolini and I eat the roasted garlic cloves with bites of the broccolini

  5. Your Guide to Spring-Fresh Ingredients For Your Recipes – The Warm Up

    […] digestion, relieve constipation, maintain low blood sugar and can even curb your appetite! Try: Roasted Broccolini With Garlic Parmesan—the perfect side dish to any protein—be it chicken, fish steak or […]

  6. Michelle Van Veenendaal

    Made this dish. It was delicious. I seasoned the broccolini with garlic sea salt instead of plain sea salt which helped tie the two tastes together. Grated Parmesan is a much more subtle flavor than Asiago. Either one works but I like the way the grated Parmesan disperses and seems to melt better. The shaved Asiago seems more oily somehow. Great dish however you make it. I like the florets a little crispy too!!

  7. Meal Plan // Week 33 – What's Gaby Cooking

    […] Wednesday – Baked Lemon Cod and a side of Roasted Broccolini! […]

  8. Annie Gleason

    Loved! I am going to make every night until I get tired of it and move on to your next side. Probably about 3 years out

  9. Herb Crusted Roasted Salmon – What's Gaby Cooking

    […] be serving it up with some Roasted Broccolini, Sautéed Brussels Sprouts, a Wild Mushroom Risotto and a Green Monster Salad. And then for […]

  10. Traci

    Looks fabulous, thinking about pairing this with two poached eggs. Hello dinner!!!

  11. Episode 10: Vegetable Gardening – Simply Us

    […] ~~Links to things discussed~~ Roasted Broccolini Recipe […]

  12. Meal Plan // Week 46 – What's Gaby Cooking

    […] Sunday – Eggplant Rollatini for dinner tonight with a side of roasted broccolini […]

  13. Meal Plan // Week 5 – What's Gaby Cooking

    […] Tuesday – Ricotta and Sausage Pasta with some lemon roasted Broccolini […]

  14. Shells with Tomato Cream Sauce – What's Gaby Cooking

    […] to make this a complete meal is a Green Monster Salad or a Kale Caesar and maybe a side dish of roasted broccolini! Simple perfection at it’s […]

  15. Bess

    I made this tonight after being inspired by your live the other day. Usually I just tolerate broccoli because it’s good for me but this was so so amazing!!!

  16. Shirley Mastic

    We order pizza almost every Friday night, and since I found this recipe last fall I’ve been making this every week or two to go along with the pizza. It’s a terrific side, and my three boys (not big vegetable fans) eat so much of it I make the recipe with two pounds of broccolini. Thank you!

  17. Weekly Wrap Up| Week 2 | The Surfers Kitchen

    […] Pan Roasted Salmon and Rice:Simple salmon recipe, paired with brown rice and some broccolini. Perfect for the weeknight. I’ve never tried the broccolini recipe but I am loving lemon on […]

  18. Brenda conroy

    Loved your broccoli fish. Have u any more sides

  19. Leslie

    Can this be made ahead? I have a dinner party coming up and would love to do a quick warm up in the oven rather than heat the kitchen up for the whole roasting time.

  20. Allison Simcox

    This looks delicious and I’m going to make it to go with your three meat lasagna for Christmas Eve. What do you suggest about the oven temperature since this bakes at 425 and the lasagna at 350? I love all of you recipes and just got your new cookbook as a Secret Santa gift!

    • Gaby

      lasagna should def bake at 350. So i’d say you could roast the veg at 350 and then crank it up to char a little bit at the end

    • Allison Simcox

      Thank you! I baked them both at 350 and both were delicious!