This Oven Roasted Broccolini with Garlicky Breadcrumbs is my absolute favorite way to enjoy the veggie. Sure, I love a simple roasted broccolini any night of the week, but when I want a robust garlic flavor and amazing texture in each bite, I will for sure be making this recipe instead.
Why do I love it so much? Not only does the broccolini remain crisp-tender, but the topping, oh my gosh the breadcrumb topping! The simple combination of traditional breadcrumbs, garlic, lemon zest, lemon juice, and lots of fresh oregano is beyond delicious. And the way it crisps up in the oven? Don’t even get me started! You could put that on literally any vegetable and it would be phenomenal. Added bonus: it takes just 25 minutes, start-to-finish.
Be sure to check out more of our easy vegetable recipes, including Warm Green Bean Salad with Potatoes, 15-Minute Blistered Haricots Verts with Garlic, and my personal favorite way to enjoy cauliflower: Sicilian Cauliflower with Pine Nuts & Raisins,
Ingredient Notes
- Broccolini: To feed 4 guests, you’ll want 2 bunches of broccolini. Trim the ends a little bit, but you can leave the stalks whole unless they’re really, really thick. For those, cut them in half to ensure even cooking.
- To season the broccolini, drizzle with olive oil, then season with Kosher salt.
- The breadcrumb mixture is made from dried or homemade breadcrumbs, fresh oregano, lemon zest, lemon juice, and grated garlic. It packs so much flavor!
Once cooked, sprinkle on a bit of grated Parmigiano Reggiano cheese and sliced almonds. This is truly the perfect veggie side dish!
How To Make Roasted Broccolini Taste Amazing
For the best roasted broccolini, you’ll want to make sure that the sheet pan isn’t too crowded, that you drizzle it with enough olive oil (at least a couple tablespoons), and that it’s seasoned well with Kosher salt.
Beyond that, make sure the oven temperature is above 400F (for this recipe, we’re roasting at 425F for 15-20 minutes, depending on the thickness of the stalks). Anything below 400F is considered baking, whereas above 400F is roasting.
Before you pop the tray of broccolini into the oven, top it with a mixture of breadcrumbs, olive oil, lemon zest, lemon juice, garlic, and fresh oregano. It’s the best ever and crisps up beautifully when roasted. Just before serving, finish with sliced almonds, grated Parmesan, and a pinch of flaky sea salt.
FAQs
Definitely! This is also fantastic with Brussels sprouts, string beans (or the French haricots verts), cauliflower, or regular broccoli.
It should be crisp-tender. If it’s too tough, you’ll know when you test a piece and bite into it. You definitely still want it to have some texture and not become mushy. Begin checking at 15 minutes, then increase time as needed if the stalks are extra thick.
Yes, you’ll just need to use gluten-free breadcrumbs.
Of course! Omit the grated Parmesan. You ca substitute with a dairy-free cheese alternative or add a sprinkle of nutritional yeast to replace the cheese with an extra umami flavor.
Expert Tips
- If some of the stalks are really big, cut them in half. Pieces that are significantly bigger than all the others simply won’t cook evenly. And if they’re too thick, you risk burning the breadcrumbs before the broccolini is crisp-tender.
- Don’t overcrowd the sheet pan! There needs to be a little breathing room for the veggies so they roast instead of steam.
- Season the broccolini florets generously to achieve best flavor.
- Use fresh oregano! It is so much more flavorful than dried!
Make-Ahead, Leftovers, & Storage
- To make-ahead: The breadcrumbs can be mixed a day in advance then kept in a fridge in an airtight container. When ready to cook, simply sprinkle on top of seasoned broccolini, then cook as directed.
- Leftovers and storage: Leftover roasted broccolini can be kept in a refrigerator for up to 5 days, though the breadcrumbs will soften during that time. Your best bet for reheating is to place it all back on a baking sheet and reheat in an oven to crispy the breadcrumbs up again. A microwave will, of course, work as well, but won’t get them crisp.
- To freeze: While oven roasted broccolini can definitely be frozen, then breadcrumb topping won’t fare as well. This is best enjoyed fresh.
Serving Suggestions
This would be a fantastic veggie side dish for a variety of proteins, such as rotisserie chicken, grilled or roasted salmon, or a juicy steak. Keep any other side dishes simple. For instance, our creamy red skin mashed potatoes or Smooth and Creamy Parsnip Purée would be great additions.
Ingredient Substitutions
- For this recipe, we prefer traditional breadcrumbs to panko, but of course those will work in a pinch.
- If you don’t have fresh oregano, consider using fresh thyme, rosemary, or sage. I, personally, love the flavor that fresh oregano adds with the lemon zest!
- You can certainly use any type of oil you like, but the nutty flavor of olive oil really works well here. Don’t use anything that will detract from the flavor of the dish (like peanut oil or coconut oil, their flavor is too intense).
- Instead of grated Parmigiano Reggiano, you could use Pecorino Romano or even some crumbled feta cheese!
- If you can’t eat (or don’t want) nuts, replace the almonds with toasted pumpkin seeds.
Honestly, this recipe will convert even the pickiest of eaters! If you make my Roasted Broccolini with Garlicky Breadcrumbs recipe, please let us know by leaving a review and rating below!
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25-Minute Roasted Broccolini with Garlicky Breadcrumbs
Equipment
Ingredients
- 2 bunches broccolini ends trimmed, very large stalks cut in half, if needed — you want the pieces to be mostly uniform in size
- 4 Tbsp olive oil divided
- ½ tsp Kosher salt
- ⅓ cup breadcrumbs homemade or store-bought
- 2 Tbsp fresh oregano finely chopped
- 2 tsp fresh lemon zest
- 1 Tbsp fresh lemon juice
- 1 clove garlic grated
- ⅓ cup sliced almonds for serving
- 2 Tbsp Parmesan grated, for serving
- Flaky sea salt
Instructions
- Prep the broccolini. Preheat an oven to 425F. Place broccolini on a rimmed baking sheet, then toss with 2 Tbsp olive oil and ½ tsp Kosher salt. Ensure the broccolini is in a single, even layer with a little space in between.
- Make the breadcrumb mixture. Place ⅓ cup breadcrumbs in a mixing bowl, then season with 2 Tbsp olive oil, 2 Tbsp chopped oregano (or thyme), 1 Tbsp fresh lemon juice, 2 tsp lemon zest, and 1 clove grated garlic. Sprinkle generously on top of the broccolini florets.
- Roast the broccolini. Transfer to a preheated oven and cook for 15-20 minutes, depending on the thickness of the broccolini, or until crisp-tender. Before serving, sprinkle with ⅓ cup sliced almonds, 2 Tbsp grated Parmesan cheese, and a generous pinch of flaky sea salt. Enjoy immediately!
Notes
- To make-ahead: The breadcrumbs can be mixed a day in advance then kept in a fridge in an airtight container. When ready to cook, simply sprinkle on top of seasoned broccolini, then cook as directed.
- Leftovers and storage: Leftover roasted broccolini can be kept in a refrigerator for up to 5 days, though the breadcrumbs will soften during that time. Your best bet for reheating is to place it all back on a baking sheet and reheat in an oven to crispy the breadcrumbs up again. A microwave will, of course, work as well, but won’t get them crisp.
- To freeze: While oven roasted broccolini can definitely be frozen, then breadcrumb topping won’t fare as well. This is best enjoyed fresh.
- If you love this breadcrumb topping as much as we do, try it on other roasted veggies, such as: Brussels sprouts, cauliflower, broccoli, or roasted string beans.
Let us know your thoughts!