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

Roasted Broccolini

  • Author: Jacqui Wilson
  • Total Time: 17 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


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. 


  • 2-3 bunches of broccolini
  • 1 tablespoon good olive oil
  • 1/4 teaspoon fine sea salt


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


  1. Preheat oven to 425°F. Line a large baking tray with unbleached parchment paper.
  2. 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 1/4 teaspoon of fine sea salt. 
  3. Toss to coat and spread the broccolini out in a single layer so that they don't steam rather than roast.
  4. Roast uncovered for 10-12 minutes, until the broccolini is tender with crispy edges.
  5. Meanwhile, make the dressing by mixing together the tamari, extra virgin olive oil, garlic and ginger. 
  6. Pour dressing on top of roasted broccolini and serve.


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.

  • Prep Time: 5 min
  • Cook Time: 12 min
  • Category: side dish
  • Method: oven
  • Cuisine: American


  • Serving Size: a few stalks
  • Calories: 335
  • Sugar: 4.8 g
  • Sodium: 1347.8 mg
  • Fat: 28.8 g
  • Saturated Fat: 4.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 17.8 g
  • Fiber: 4.9 g
  • Protein: 7.8 g
  • Cholesterol: 0 mg

Keywords: broccolini, baby broccoli, roasted broccolini