Roasted broccolini is an incredibly simple, yet flavorful vegetable side dish that goes well with practically any entrée. Bonus, it cooks up quickly!
Let’s start with the basics:
What is broccolini?
It looks like broccoli rabe, though it’s not at all bitter. Actually, it’s closer in relation to broccoli, though the florets are very reminiscent of chinese broccoli.
Overall, it’s my preferred veggies of choice, especially when deciding between broccolini and broccoli. The stalks on broccolini are thin, tender, and crisp up beautifully, and the veggie requires way less prep time. Bonus? It’s loved by every single member of the Well Seasoned household, regardless of age!
How to trim broccolini
Just like with broccoli, the bottom of the stems tends to be a bit tougher than the rest. Simply cut off the bottom 1 ½” or so with a sharp knife, discard, and you’re ready to roast!
How to roast broccolini
As with all vegetables, I begin by placing them on a rimmed baking sheet and coating generously with olive oil, about 3 Tbsp. Seriously, do not be scared of olive oil. It’s what’s going to help the bottoms and sides get crispy!
How long to cook broccolini
Sprinkle generously with kosher salt (the only kind of salt I use for cooking in my kitchen!), then roast at 425F for 12-15 minutes. Why the variation in cook time? It depends on the thickness of the stalks.
Just like with asparagus, the thickness of the stalks can vary. If you’ve got mostly thinner pieces of broccolini with just a few thicker pieces, I’d go ahead and cut those in half. The goal is to have everything be finished around the same time. Even thickness will help tremendously.
Don’t crowd the baking sheet!
If you put too much broccolini (or any vegetable) on a baking sheet and crowd the pan, your vegetable will steam rather than roast. We want our broccolini roasted!! That means crispy on the bottom and sides, but tender in the center. Trust me, don’t crowd the pan.
Can roasted broccolini be made ahead?
Yes, you can make this beforehand, but it’s always best when served straight out of the oven. When roasted vegetables are cooked fresh, they’re crispy and warm — that can’t be recreated by heating them in a microwave after the fact. And while you could absolutely reheat this in an oven, it’s best minutes after cooking.
Other methods for cooking broccolini
Broccolini can be prepared any which way you like! You can grill it, sauté it in a pan over medium-high heat until the stalks are tender, or even blanch it in boiling water, much like you would string beans. Personally, I think roasting is the easiest and most flavorful way to cook it.
9 times out of 10, I’m eating roasted broccolini as it, no additional flavors. But every once in a while it’s nice to jazz things up a bit.
- grated parmesan cheese
- a squeeze of fresh lemon juice
- red chili flakes
- garlic, ginger, soy sauce, and sesame oil
ALL GREAT OPTIONS! The point is: no matter how you serve roasted broccolini, you can’t go wrong. It’s delicious every single day, whether it’s prepared simply or piled on with bolder flavors. And it’s easy enough to make that you’ll have it repeat week after week.
If you make Roasted Broccolini, please let me know by leaving a review below!
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For recipes that pair well with roasted broccolini, check out the following:
Rosemary roasted chicken with grapes and shallots
Spicy crab pasta with lemon and capers
Drunken braised short ribs with rye
Weeknight slow baked salmon with herb-shallot butter
Chicken milanese with fennel salad
- 2 bunches broccolini ends trimmed
- 3 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- Preheat oven to 425 F.
- Place broccolini on a rimmed baking sheet, making sure not to crowd the pan. If you can't see the bottom of the pan, divide the broccolini between two baking sheets.
- Drizzle with olive oil and kosher salt. Roast for 12-15 minutes, or until crispy and browned along the bottom and the edges, and tender in the center. Serve immediately.