Roasted Broccolini with Garlic, Lemon and Parmesan

4.72 from 7 votes

Roasted Broccolini with Garlic, Lemon and Parmesan

Perfectly crispy Roasted Broccolini with a lemon, garlic parm dressing that you'll want to slather on just about every veggie moving forward.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Italian, Mediterranean, American

Servings: People

Author: Gaby Dalkin

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

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!

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