20-Minute Crisp-Tender Roasted Broccolini
Quick and simple oven-roasted broccolini is one of those recipes you’ll make on repeat. It’s easy to prep, cooks in minutes, and needs little more than a sprinkle of Kosher salt to shine. We serve it at least twice a week — a true year-round staple.
Servings: 4 servings
Calories: 105kcal
Equipment
Ingredients
- 2 bunches broccolini, ends trimmed
- 3 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
Instructions
- Prepare the broccolini. Preheat oven to 425°F (220°C). Place trimmed 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 3 Tbsp olive oil and a generous 1 tsp Kosher salt.
- Roast the broccolini. Transfer to a preheated oven, then cook for 12-15 minutes, or until crispy and browned along the bottom and the edges, and tender in the center. Serve immediately.
Notes
- Even cooking: For best results, make sure the broccolini stalks are similar in thickness. If some are especially thick, slice them in half lengthwise so everything roasts evenly.
- Best served fresh: While you can make broccolini ahead, it’s at its crispiest straight from the oven. Reheating will soften those beautifully charred edges.
Nutrition
Serving: 1cup | Calories: 105kcal | Carbohydrates: 2.9g | Protein: 1.2g | Fat: 10.5g | Saturated Fat: 1.5g | Sodium: 596mg | Fiber: 1.1g | Sugar: 0.8g
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