Roasted Broccolini with Lemon and Garlic

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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, Lemon and Parmesan is one of those obsessions.

roasted broccolini

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 winter is basically in full swing 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 here in LA – I’ve just come to terms that that’s what “winter” looks like in LA this year.

But never mind 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 holiday 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!

It’s also a part of my Roasted Chicken Dinner Party Menu – which you should totally make this season. It’s incredible!

If you like this Roasted Broccolini you will love these:

Roasted Broccolini with Garlic, Lemon and Parmesan

4.5 from 4 votes
Perfectly crispy Roasted Broccolini with a lemon, garlic parm dressing that you'll want to slather on just about every veggie moving forward.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine Italian, Mediterranean, American
Servings 6 People

Ingredients
  

  • 3-4 heads broccolini split into florets
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly cracked black pepper to taste
  • 1/2 cap freshly grated Parmesan cheese
  • 2 cloves garlic, finely minced
  • 1 lemon, juiced and zested
  • 1/2 teaspoon red pepper flakes

Instructions
 

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Spread the broccolini evenly on the baking sheet and drizzle with 2 tablespoons of olive oil. Using tongs, gently toss the florets in the oil to combine and season with salt and pepper and red pepper flakes.
  • Transfer the baking sheet into the oven and roast for 25-35 minutes until the broccolini is just golden and slightly crispy.
  • While the broccolini is roasting, combine the remaining olive oil, garlic, red pepper flakes, lemon zest and juice and parmesan. Whisk to combine and season with salt and pepper to taste.
  • Remove the baking sheet from oven and drizzle the dressing on top. Toss to combine and serve as needed.

Food Styling by Adam Pearson // Food Photography by Matt Armendariz

40 Comments

  1. 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!!!

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

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

    right?

    thanks

    1. 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

  3. 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!!

  4. 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

  5. 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!!!

  6. 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!

  7. 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.

  8. 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!

    1. 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

  9. 3 stars
    You really have to know your oven for this one. I followed recipe and put the oven on 450F and set the timer for 25 mins. In about 10 mins I started to smell something burning and my broccolini was charred to a black crisp.
    I’d really like to try this recipe again at a lower temperature for about 10-15 mins.

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