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! There was that one time I made my favorite dressing, Basil Vinaigrette, 3x a week for like 3 months straight, literally everything we made was slathered in that dressing. Like I said, OBSESSED. Well now my current fav is this Roasted Broccolini with Garlic, Lemon and Parmesan is one of those obsessions.
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Here’s the deal - imagine eating veggies, in this case Roasted Broccolini (also my incredible spicy garlic green beans), 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!
Ingredients & Substitutions
- Broccolini – If you can't find broccolini at the grocery store broccoli or cauliflower would also work in this recipe.
- Olive Oil – The key to roasting any vegetable.
- Salt and Pepper – I like to use flaky Maldon salt.
- Parmesan Cheese – Pecorino can be used as a substitute.
- Garlic – Make sure to use fresh garlic and not granulated garlic for the best flavor.
- Lemon – Lemon zest and juice help brighten this side dish.
- Red Pepper Flakes – Feel free to reduce or omit if you don't like spice or are making this for kids.
How to make Roasted Broccolini
Step 1: Line a baking sheet with parchment paper and spread the broccolini evenly on the baking sheet. Drizzle with olive oil.
Step 2: Season with salt pepper and red pepper flakes and gently toss the broccolini florets with tongs to coat them evenly in the olive oil.
Step 3: Transfer the baking sheet into the oven and roast for 25-35 minutes until the broccolini is just golden and slightly crispy.
Step 4: Meanwhile, make the dressing. Combine the remaining olive oil, garlic, red pepper flakes, lemon zest and juice and parmesan.
Step 5: Whisk to combine and season with salt and pepper to taste.
Step 6: When the broccolini is finished roasting add the dressing and toss.
Tips and Tricks
1. High heat! Make sure your oven is at 450 degrees F! And it doesn’t hurt to get a cheap internal oven thermometer to make sure your oven is running properly! Trust me – it’s the best $7 you’ll spend.
2. Space. Don't crowd the broccolini on one baking sheet. They need to have room to breathe and really roast and develop flavor.
3. Olive Oil. Toss the broccolini in olive oil before roasting. Just enough, you don’t need to douse them and you don’t need to skimp, but enough to evenly and lightly coat everything. I usually do 3 tablespoons per pound of vegetables.
4. Seasonings. Before I throw the broccolini into the oven it gets a healthy dose of kosher salt, freshly cracked black pepper, and some red pepper flakes. When they are done roasting, I hit it with a cheesy, garlicky, lemon dressing to give it a touch of acid and really pump up the flavors.
5. Location. Heat rises, so roast the broccolini on the top baking rack in your oven.
6. Timing. Roast the broccolini, uncovered, for at least 20 minutes before peeking into the oven. After 20 minutes, remove the baking sheet, give everything a quick toss to ensure even roasting, and place the baking sheet back into the oven to finish off for 5, 10 or 15 minutes. You’re looking for golden brown edges because that’s where the flavor really develops!
7. Parchment – roasting can sometimes make your pans a little dirty and tough to clean, so I ALWAYS roast on parchment. I keep the pre-measured sheets on hand at all times and they are the best!
FAQs
Do you cut the ends off broccolini?
There's no need to cut the ends off the broccolini. The stalks are delicious when roasted.
What is the difference between broccolini and broccoli?
Broccolini have thinner stalks with looser florets and are generally sweeter and more mild than broccoli which has thicker stalks and a fuller crown.
More Roasted Broccolini Recipes
This broccolini recipe is also a part of my Roasted Chicken Dinner Party Menu - which you should totally make this season. It's incredible!
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Roasted Broccolini with Garlic, Lemon and Parmesan
Equipment
Ingredients
- 3-4 bunches broccolini split into florets
- 4 tablespoons olive oil, divided
- Kosher salt and freshly cracked black pepper to taste
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, finely minced
- 1 lemon, juiced and zested
- ½ 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.
Notes
Tips and Tricks
1. High heat! Make sure your oven is at 450 degrees F! And it doesn’t hurt to get a cheap internal oven thermometer to make sure your oven is running properly! Trust me – it’s the best $7 you’ll spend. 2. Space. Don't crowd the broccolini on one baking sheet. They need to have room to breathe and really roast and develop flavor. 3. Olive Oil. Toss the broccolini in olive oil before roasting. Just enough, you don’t need to douse them and you don’t need to skimp, but enough to evenly and lightly coat everything. I usually do 3 tablespoons per pound of vegetables. 4. Seasonings. Before I throw the broccolini into the oven it gets a healthy dose of kosher salt, freshly cracked black pepper, and some red pepper flakes. When they are done roasting, I hit it with a cheesy, garlicky, lemon dressing to give it a touch of acid and really pump up the flavors. 5. Location. Heat rises, so roast the broccolini on the top baking rack in your oven. 6. Timing. Roast the broccolini, uncovered, for at least 20 minutes before peeking into the oven. After 20 minutes, remove the baking sheet, give everything a quick toss to ensure even roasting, and place the baking sheet back into the oven to finish off for 5, 10 or 15 minutes. You’re looking for golden brown edges because that’s where the flavor really develops! 7. Parchment – roasting can sometimes make your pans a little dirty and tough to clean, so I ALWAYS roast on parchment. I keep the pre-measured sheets on hand at all times and they are the best!Nutrition Information
Food Styling by Adam Pearson // Food Photography by Matt Armendariz
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!!!
Looks fabulous, thinking about pairing this with two poached eggs. Hello dinner!!!
Perfect! Slightly crisp, and the garlic was a big hit.
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
hahahahha. I'm the same way girl! xx
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!!
the broccolini will have a garlic taste to it...right?
and am i missing something...cheese...Asiago...not Parmesan....
right?
thanks
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
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!!!
I pop the garlic out after it's roasted and eat it straight by itself or with the broccolini!
Always a good choice for a simple side dish.
I love this simple side- looks so delicious!
I love broccolini! I try to incorporate it more into my cooking. The roasted idea is perfect!
Loooooove this!! Perfect side dish!
This will be perfect for our Thanksgiving!!!
This looks perfect! Can't wait to try this.
This is my kind of side!!
Simple and delicious...I love it! Great recipe 🙂
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Happy Valley Chow