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    Eat Fresh Glow » Recipes » Side Dish

    Roasted Broccolini

    Published: Nov 6, 2021 · Modified: Feb 8, 2023 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe

    This oven roasted broccolini with garlic, ginger and soy dressing is simple, tasty and nutritious. The crispy florets and tender stalks make a perfect healthy side dish for whatever is on your plate.

    roasted broccolini on a serve dish topped with garlic, ginger, soy dressing.
    Jump to:
    • Why I love this recipe
    • Ingredients
    • Instructions
    • Frequently Asked Questions
    • Variations
    • Storage
    • Recipe

    Why I love this recipe

    Broccolini, part of the brassica family, has a more mellow flavor than broccoli and when cooked, is mildly sweet like Chinese broccoli. It only takes 10 or so minutes to cook and is the perfect accompaniment to any dish.

    Broccolini is high in vitamins A and C, which help to support immune function and healthy glowing skin. It's a good source of calcium and magnesium which promote bone health and help to regulate blood pressure. Broccolini also contains protein and fiber, supporting digestive health.

    Ingredients

    ingredients of broccolini, garlic, ginger, olive oil and tamari.
    • Broccolini - this is the star of the show. When choosing, make sure the florets are flowerless and tightly furled and the the stalks are fresh and firm without dried out ends.
    • Olive oil - always chose a good olive oil, I like to use extra virgin. The oil will keep the broccolini tender and encourage charring on the edges.
    • Sea salt - this helps the flavors pop.
    • Garlic, ginger and soy- these 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 fine sea salt before serving.

    See recipe card for quantities.

    bunch of raw broccolini

    Instructions

    Preheat oven to 425°F. Line a large baking tray with unbleached parchment paper.

    Trim 1-inch off the stem of the broccolini, 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 the broccolini out 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.

    roasted broccolini on baking tray lined with unbleached parchment paper

    Meanwhile, make the dressing by mixing together the tamari, extra virgin olive oil, garlic and ginger. 

    Pour dressing on top of roasted broccolini and serve.

    Frequently Asked Questions

    What is broccolini?

    Broccolini, often referred to as baby broccoli, is a cross between broccoli and Chinese broccoli and comes from the brassica family, along with cabbage and Brussel sprouts. It has a milder flavor than your standard broccoli with small florets and tender stalks. Broccolini is often confused with broccoli rabe (or rapini), which is in the turnip family and has a more bitter taste than broccolini.

    Do you eat the stem of broccolini?

    You can definitely eat the stems of broccolini, along with the florets. The long thin stalks are mild in flavor and tender all the way through. Just cut off the last 1-inch of stem before roasting.

    What is the difference between broccoli and broccolini?

    They both belong to the brassica family, but broccolini is a hybrid between broccoli and Chinese broccoli. Broccolini has longer, more slender stalks than broccoli, is more delicate, and has a milder, almost sweet flavor, similar to asparagus.

    Variations

    Broccolini is super versatile. It has a gentle sweetness to it, which makes it easy to serve with just a splash of olive oil and a pinch of salt. I love adding the tamari, garlic and ginger for a twist but feel free to keep it simple.

    roasted broccolini on a dish coated in garlic, ginger soy dressing

    Storage

    Fresh (uncooked) broccolini can be stored in an airtight container (unwashed) for a week to ten days. Once it's been roasted it will keep in the fridge for up to 4 days, though it may lose some of its crispness.

    Recipe

    roasted broccolini on a white dish dressed with soy, garlic, ginger dressing.

    Roasted Broccolini

    5 from 1 vote
    This oven roasted broccolini recipe is simple, tasty and nutritious. The crispy florets and tender stalks make a perfect healthy side dish for whatever is on your plate. 
    Print Recipe Pin Recipe Rate Recipe
    Prep Time5 minutes mins
    Cook Time12 minutes mins
    Total Time17 minutes mins
    Servings: 4 servings
    Calories: 68kcal

    Equipment

    • 1 large baking tray lined with parchment paper

    Ingredients

    • 2-3 bunches of broccolini
    • 1 tablespoon good olive oil
    • ¼ teaspoon fine sea salt

    Dressing:

    • 2 tablespoons low-sodium tamari or soy sauce
    • 1 tablespoon extra virgin olive oil
    • 1 garlic clove, minced
    • 1 teaspoon minced fresh ginger

    Instructions

    • Preheat oven to 425°F. Line a large baking tray with unbleached parchment paper.
    • Trim 1-inch off the stem of the broccolini, 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 the broccolini out 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 mixing together the tamari, extra virgin olive oil, garlic and ginger. 
    • Pour dressing on top of roasted broccolini and serve.

    Notes

    Fresh (uncooked) broccolini can be stored in an airtight container (unwashed) for a week to ten days. Once it's been roasted it will last in the fridge for up to 4 days, though it may lose some of its crispness.

    Nutrition

    Serving: 1portion | Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 434mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 0.1g | Calcium: 4mg | Iron: 0.2mg
    Author: Jacqui Wilson
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free

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    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

    Learn more about me →

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