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.
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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.
Recipe Ingredients
Here are the ingredients you'll need to make roasted broccolini:
Ingredient Notes:
- 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 Make Roasted 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.
Expert Tips
- 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.
Common 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.
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.
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.
Storage Tips
- 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 Easy Main Dishes To Pair
📖 Recipe
Roasted Broccolini
Equipment
- 1 large rimmed baking sheet lined with parchment paper
Ingredients
- 2-3 bunches broccolini
- 1 tablespoon good olive oil
- ¼ teaspoon fine sea salt
Dressing:
- 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
Instructions
- 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.
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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!