Roasted broccolini, also known as sweet baby broccoli, offers a quick and delicious easy side dish that's bound to elevate your meals. With smaller florets and long, thin stalks, this tender and flavorful vegetable is a versatile addition to your dinner table.
What sets this oven-roasted broccolini recipe apart is its versatility and unique taste. The long, thin stems are as enjoyable as the delicate florets, so you eat them all and have less waste.
The perfect side ready in just 10-15 minutes. It's an easy, delicious, and fast-cooking side dish that will quickly become a favorite. An impressive side dish for a special occasion or a great option for family dinner.
Why You'll Love This Garlic Roasted Broccolini
- Mild and sweet flavor: a natural hybrid of regular broccoli and Chinese broccoli, it offers a milder and sweeter flavor compared to standard broccoli. It's a favorite vegetable of mine!
- Quick and easy: with just 10-15 minutes of cooking time, you can have these caramelized, tender and flavorful crispy florets on your dinner table without much effort.
- Versatile: fresh broccolini's gently sweetness makes it incredibly versatile. Keep it simple with olive oil, black pepper and kosher salt. Or add a twist with tamari, garlic cloves, ginger, red pepper flakes lemon juice or lemon zest.
- Broccolini: florets should be flowerless and tightly furled and the stalks are fresh and firm without dried out ends. Yellow broccolini is past its prime and may not taste good.
- Olive oil: this will keep the broccolini tender and encourage charring on the edges and tips of the florets.
- Sea salt: helps the flavors pop. Kosher salt works well too.
- Garlic, ginger and soy sauce: add a nice finish to the dish. You can go without and just add a splash of extra virgin olive oil with a pinch of salt before serving.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Vegetables: while we love broccolini, you can also try this recipe with other vegetables like asparagus, green beans, broccoli or brussels sprouts.
- Lemon zest: for a zesty twist, add lemon zest, lemon juice and lemon slices to the roasting process for a burst of citrus flavor.
- Diced red pepper: add near the end of roasting time to add contrasting flavor and a pop of color to elevate the dish.
- Sesame seeds: sprinkle over this simple side dish for a nutty crunch. Or add chopped toasted nuts.
- Parmesan cheese: grate some parmesan or use vegan parmesan as a topping for an extra layer of flavor.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make Roasted Broccolini
- Heat oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Trim ends and cut thick stalks in half lengthwise.
- Place on baking sheet, drizzle with olive oil and sea salt and toss. Spread in even layer to roast.
- Roast uncovered for 10-12 minutes, until broccolini is tender with crispy edges.
- Meanwhile, whisk together tamari, extra-virgin olive oil, garlic and ginger.
- Drizzle dressing on top of roasted broccolini and serve.
- Trim the stems: trim ends off the long stems for even cooking.
- Single layer: spread the broccolini in a single layer on baking sheet to avoid steaming and achieve that desirable roasted caramelized texture.
- High heat: roast at 425°F for the perfect combination of tenderness and crispy edges. Thin stems mean quick cooking, unlike roasted root vegetables, which benefit from longer cooking times.
Broccolini, often referred to as baby broccoli, is a cross between broccoli and Chinese broccoli. It offers a milder, sweeter flavor with small florets and tender stalks. It's often confused with broccoli rabe (or rapini), which is a more bitter vegetable related to turnips.
Absolutely! The stems are mild in flavor and tender throughout. Simply trim the last inch of the stem before roasting.
Yes, you can substitute broccolini for broccoli, and vice versa in most recipes. Broccolini has longer, more slender stalks than broccoli, is more delicate, and has a milder, almost sweet flavor, similar to asparagus.
Store cooked broccolini in the fridge in an airtight container for up to 4 days, though it may lose some of its crispness. Fresh (uncooked) broccolini can be stored in an airtight container (unwashed) for a week to ten days.
Some great main dishes to pair
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- 1 large rimmed baking sheet lined with parchment paper
- 2-3 bunches broccolini
- 1 tablespoon good olive oil
- ¼ teaspoon fine sea salt
- 2 tablespoons low-sodium tamari or soy sauce, gluten-free
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Trim 1-inch off the long stems, and cut any thick stalks in half, lengthwise. Place on baking tray and drizzle with 1 tablespoon of olive oil with ¼ teaspoon of fine sea salt.
- Toss to coat and spread in a single layer so that they don't steam rather than roast.
- Roast uncovered for 10-12 minutes, until the broccolini is tender with crispy edges.
- Meanwhile, make the dressing by whisking together the tamari, extra virgin olive oil, garlic and ginger.
- Drizzle dressing on top of roasted broccolini. Serve and enjoy.