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.
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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.
Serve with roasted boneless turkey breast, baked salmon, teriyaki chicken or with a second side like smashed potatoes, roasted carrots and chickpeas or maple roasted cauliflower.
Jump to:
- Why You'll Love This Roasted Broccolini Recipe
- What Is Broccolini?
- Ingredients for Roasting Broccolini
- How to Roast Broccolini
- Tips for Broccolini in Oven
- What to Serve with This Roasted Broccolini Recipe
- How to Store Oven Roasted Broccolini
- Frequently Asked Questions
- Some Easy Main Dishes To Pair
- 📖 Recipe
- 💬 Comments
Why You'll Love This Roasted Broccolini Recipe
- 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.
What Is Broccolini?
Broccolini is a tender, long-stemmed brassica with small florets and lots of edible stem and leaves. It tastes like a sweeter, milder version of broccoli with a delicate peppery note and cooks in minutes. Unlike broccoli (thick stalks, big crowns), broccolini's slim stems and petite tops make it perfect for high-heat roasting, sautéing, or grilling. It's often sold in bunches, needs just a quick trim of the dry ends, and loves simple flavors like olive oil, garlic, lemon, and chili flakes. (Bonus: stems, leaves, and florets are all delicious. No waste!)
Ingredients for Roasting Broccolini
Here are the ingredients you'll need to make roasted broccolini:
- 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.
How to Roast Broccolini
- Step 1: Heat oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Step 2: Trim ends and cut thick stalks in half lengthwise.
- Step 3: Place on baking sheet, drizzle with olive oil and sea salt and toss. Spread in even layer to roast.
- Step 4: Roast uncovered for 10-12 minutes, until broccolini is tender with crispy edges.
- Step 5: Meanwhile, whisk together tamari, extra-virgin olive oil, garlic and ginger.
- Step 6: Drizzle dressing on top of roasted broccolini and serve.
Tips for Broccolini in Oven
- 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.
What to Serve with This Roasted Broccolini Recipe
- Roasted broccolini pairs wonderfully with a wide range of main dishes. Some great options include roasted turkey breast, salmon, chicken, or even as a complement to pasta dishes.
How to Store Oven Roasted Broccolini
- 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.
Frequently Asked Questions
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.
In most grocery stores, "baby broccoli" refers to broccolini, a hybrid of standard broccoli and Chinese broccoli (gai lan). It is not the same as broccoli rabe (rapini), which is leafier, much more bitter, and from a different plant family branch. If the bunch has long, thin stems with small florets and a mild, sweet flavor, you are looking at broccolini or baby broccoli.
Some Easy Main Dishes To Pair
📖 Recipe
Roasting Broccolini
Equipment
- 1 large rimmed baking sheet lined with parchment paper
Ingredients
- 1 bunch of broccolini about 8 stems
- 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 rimmed baking sheet with parchment paper.
- Trim 1-inch off the long stems of broccolini, and cut any thick stalks in half, lengthwise. Place on baking tray and drizzle with 1 tablespoon of olive oil and sea salt.1 bunch of broccolini, 1 tablespoon good olive oil, ¼ teaspoon 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.2 tablespoons low-sodium tamari or soy sauce, 1 tablespoon extra virgin olive oil, 1 garlic clove, minced, 1 teaspoon minced fresh ginger
- Drizzle dressing on top of roasted broccolini. Serve and enjoy.
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Davey says
This was so easy to make and the kids loved it. Thanks for the recipe!
Jacqui Wilson says
I'm so glad you and the kids enjoyed it! It's one of my favorite vegetables!