25-Minute Roasted Broccolini with Garlicky Breadcrumbs

Crisp-tender broccolini served with toasted garlic breadcrumbs.

5 from 1 review

25-Minute Roasted Broccolini with Garlicky Breadcrumbs

Oven-roasted broccolini with garlicky breadcrumbs is my idea of a perfect vegetable side dish. The broccolini is crisp-tender (no mushy vegetables here!), while the crispy breadcrumb topping adds the most amazing texture and flavor. It's well-balanced, bright, a little acidic, and has a robust garlic flavor. I can't stop eating this one!

Prep5

Cook20

Total25

Course: Side Dish

Cuisine: American

Keyword: chef-tested recipe, how to roast broccolini, restaurant-worthy side dish, vegetable side dish

Servings: servings

Calories: 258kcal

Author: Ari Laing

Video

Equipment

Rimmed baking sheet

Mixing bowl

Microplane grater

Fork or spatula

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,
2 Tbsp Parmesan, grated
Flaky sea salt

Instructions

Prep the broccolini. Preheat an oven to 425°F (220°C). 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

Make ahead: Mix the breadcrumbs up to 1 day ahead and refrigerate. Sprinkle over seasoned broccolini just before roasting.
Storage & reheating: Refrigerate leftovers up to 5 days. Reheat on a baking sheet to re-crisp the breadcrumbs (microwave works, but won’t crisp).
Freezing: Not recommended—the breadcrumbs soften. Best enjoyed fresh.
Tip: Use the breadcrumb topping on other roasted veggies like Brussels sprouts, cauliflower, broccoli, or green beans.

Nutrition

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