This roasted broccolini recipe transforms a simple vegetable into a crisp, flavorful side with minimal effort.
Packed with fiber, plant-based protein, and healthy fats from olive oil, it’s a nutrient-rich addition to any meal.
With its quick prep, low-carb profile, and versatile pairing options, it’s perfect for busy weeknights, meal prep, or healthy entertaining.
Garlic Roasted Broccolini
Equipment
- 1 Sheet pan
Ingredients
- 1 head broccolini trimmed (about ¼ inch)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic lightly crushed, in their skins
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the Oven for Perfect Roasting: Begin by preheating your oven to 400°F (200°C). Proper preheating is crucial for even roasting, allowing the broccolini to crisp beautifully without steaming. Set your oven rack in the center position to ensure the heat circulates evenly around the vegetables.
- Prepare the Broccolini: Wash the broccolini thoroughly under cold running water to remove any dirt or grit. Trim about ¼ inch off the ends of each stalk, discarding the tough, fibrous ends. If some stalks are particularly thick, you can slice them lengthwise for even cooking. Pat the broccolini dry with a clean kitchen towel or paper towel; removing excess moisture helps the edges become nicely crisp when roasted.
- Prepare the Garlic for Flavor Infusion: Take four cloves of garlic and lightly crush them while keeping the skins intact. Crushing the garlic releases its natural oils and flavors without burning during roasting, resulting in a subtle, mellow garlic aroma that infuses the broccolini.
- Arrange Broccolini and Garlic on Sheet Pan: Place the broccolini on a large sheet pan in a single layer, making sure the stalks are evenly spaced and not overcrowded. Add the lightly crushed garlic cloves, distributing them around the broccolini. Proper spacing ensures even roasting and allows the edges of each stalk to crisp up beautifully.
- Drizzle with Olive Oil: Pour 2 tablespoons of extra virgin olive oil evenly over the broccolini and garlic. Use your hands or a spatula to gently toss the vegetables on the sheet pan, making sure each stalk is lightly coated with oil. The olive oil adds healthy fats, promotes even browning, and enhances the nutty roasted flavor.
- Season the Broccolini: Sprinkle ½ teaspoon of kosher salt evenly over the broccolini and garlic. Add freshly ground black pepper to taste. You can also experiment with a pinch of crushed red pepper flakes for a subtle heat if desired. Seasoning at this stage ensures the flavors penetrate the vegetables as they roast.
- Roast Until Crisp-Tender: Place the sheet pan in the preheated oven and roast for approximately 25 minutes. About halfway through, gently shake the pan or use tongs to turn the broccolini for even roasting. The broccolini should become vibrant green with slightly charred, crispy tips, and the garlic should turn golden brown, soft, and aromatic. Keep an eye on the vegetables in the last few minutes to prevent overcooking.
- Prepare Lemon Wedges for Serving: While the broccolini is roasting, cut a fresh lemon into wedges. These will add a bright, tangy flavor when squeezed over the hot vegetables just before serving.
- Serve Immediately for Best Flavor: Once the broccolini and garlic are roasted to perfection, transfer them to a serving platter. Squeeze fresh lemon juice over the top for a zesty finish. Serve immediately alongside your favorite main dishes, such as grilled fish, roasted chicken, or seared steak. The contrast of the crisp-tender broccolini, golden garlic, and fresh lemon creates a simple yet unforgettable side dish.
Notes
- Tenderstem broccoli, often labeled as baby broccoli, can be used interchangeably with broccolini.
- To avoid bitterness, trim away tough outer leaves along the stalks before roasting.
- Overcrowding the pan can cause steaming instead of roasting—spread the broccolini evenly for crisp edges.
- For extra flavor, try tossing additional vegetables like carrots, bell peppers, zucchini, or summer squash alongside the broccolini.
- The garlic can be roasted in or out of its skin; both methods impart delicious flavor without affecting food safety.
- This side pairs beautifully with chicken, fish, steak, or even grain bowls for a quick and satisfying meal.
Chef’s Secrets for Enhanced Flavor
Roasting broccolini might seem simple, but small adjustments elevate its taste significantly.
First, always pat the stalks dry after washing—any moisture prevents crisping.
Lightly crushing garlic releases natural oils and aromas, while leaving it in the skin protects it from burning.
For perfectly charred tips, rotate the tray halfway through cooking.
Finally, finishing with a squeeze of fresh lemon brightens the dish and balances the savory richness of the olive oil.
Serving Suggestions for Meal Pairings
This roasted broccolini is incredibly versatile.
Serve it alongside seared chicken breasts or pan-fried fish for a balanced, wholesome dinner.
It complements richer dishes like grilled steak or roasted pork, adding a fresh, crisp contrast.
You can also chop it into salads, grain bowls, or pasta dishes for extra texture and nutrition.
For entertaining, drizzle with a little balsamic glaze or sprinkle toasted almonds for an elegant touch.
Storage Tips for Best Freshness
Cooked broccolini keeps well in the fridge for 3–5 days when stored in an airtight container.
To reheat, spread it on a baking sheet and roast at 450°F (230°C) for 5 minutes to restore crispness.
If freezing, the garlic’s flavor limits storage to 2–3 months; however, freezing only the broccolini extends shelf life up to 8 months.
Avoid reheating in the microwave, as this can make the stalks soggy.
Frequently Asked Questions
1. Can I use regular broccoli instead?
Yes! Regular broccoli florets can replace broccolini, though cook time may need slight adjustment. Larger florets might take a few extra minutes to reach a crisp-tender texture.
2. How do I prevent bitter flavor?
Remove tough outer leaves along the stalks, and don’t overcook. Roasting at high heat caramelizes the natural sugars, minimizing bitterness.
3. Can I add other vegetables?
Absolutely! Carrots, bell peppers, zucchini, summer squash, or even jalapeños work beautifully. Just ensure everything is cut into similar sizes for even cooking.
4. Is this recipe vegan and low-carb?
Yes! It’s entirely plant-based, rich in fiber and plant protein, and naturally low in carbohydrates, making it ideal for a healthy, balanced diet.
5. What’s the best way to serve garlic?
Roast it in its skin for a mellow flavor, or peel it for a more intense garlic punch. Both options are safe and delicious, and the roasted cloves can be mashed and spread on bread or stirred into sauces.
