Roasted Broccolini with Lemon and Garlic

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

Yield: Serves 6-8

Roasted Broccolini with Garlic and Parmesan


  • 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


  1. 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.
  2. 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.
  3. Transfer the baking sheet into the oven and roast for 20-25 minutes until the broccolini is just slightly crispy.
  4. 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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  1. I love broccolini! I try to incorporate it more into my cooking. The roasted idea is perfect!

  2. 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!!!

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

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



    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

  4. 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!!

  5. 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

  6. 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!!!

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