27-Minute Crispy Roasted Broccolini
Tender broccolini roasted with garlic and olive oil, finished with a squeeze of fresh lemon. Crisp-tender, flavorful, and nutritious, this quick side dish is perfect for pairing with meats, fish, or plant-based mains.
Equipment
- 1 Sheet pan
Ingredients
- 1 head broccolini ends 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 Your Oven for Perfect Roasting: Begin by setting your oven to 400°F (200°C). Preheating is essential to ensure the broccolini cooks evenly and develops a lightly crisp, golden exterior. While the oven warms, gather all your ingredients so everything is ready to go once the broccolini is prepped.
- Prepare the Broccolini: Rinse the broccolini under cold running water to remove any dirt or debris. Trim the ends of the stalks by about ¼ inch, removing any tough or woody portions. This ensures tender, evenly roasted stems. If you notice any larger stems, you can slice them lengthwise so they cook at the same rate as thinner pieces.
- Smash the Garlic for Maximum Flavor: Take your garlic cloves and gently crush them while leaving the skins on. You can do this by placing a clove under the flat side of a chef’s knife and pressing down firmly. Keeping the skins intact prevents the garlic from burning while roasting, yet releases its aromatic flavor to infuse the broccolini.
- Arrange Broccolini on the Sheet Pan: Place the trimmed broccolini in a single layer on a large sheet pan. Scatter the lightly crushed garlic cloves among the broccolini. Avoid overcrowding the pan; leaving space between the stalks allows air to circulate, helping the broccolini crisp evenly rather than steam.
- Drizzle with Olive Oil: Evenly pour 2 tablespoons of extra-virgin olive oil over the broccolini and garlic. Using your hands or tongs, gently toss the vegetables to coat them thoroughly. The olive oil not only promotes browning but also adds a layer of heart-healthy fats that enhance flavor and texture.
- Season to Taste: Sprinkle ½ teaspoon of kosher salt evenly over the broccolini and add freshly ground black pepper to your preference. The seasoning enhances the natural flavor of the vegetables and complements the garlic and lemon. For a more robust flavor, you can lightly toss the broccolini again to distribute the seasoning.
- Roast Until Crisp-Tender: Place the sheet pan in the preheated oven and roast for approximately 25 minutes. Around the halfway mark (about 12 minutes), shake the pan or use tongs to turn the broccolini so that it cooks evenly. The broccolini is done when the stems are tender but still firm, and the tips have a slight crisp and golden hue. The garlic cloves should be soft, lightly caramelized, and fragrant.
- Check for Doneness: To ensure the broccolini is perfectly roasted, pierce a thick stalk with a fork—it should meet some resistance but not be tough. The tips and thinner portions should be slightly crisped for texture contrast. Adjust the roasting time if needed, depending on your oven and the thickness of the broccolini.
- Serve with Fresh Lemon: Remove the sheet pan from the oven and transfer the broccolini to a serving platter. Squeeze fresh lemon wedges over the top, adding bright acidity that balances the roasted garlic and olive oil. This step elevates the flavor, giving the dish a fresh, vibrant finish.
- Optional Garnishes and Variations: For added flavor and visual appeal, sprinkle a pinch of red pepper flakes, toasted almonds, or grated Parmesan cheese. You can also serve alongside roasted or grilled vegetables for a colorful, nutrient-packed meal.
Notes
- Tenderstem broccoli, also called broccolini or baby broccoli, works best for roasting because of its thin stems and delicate flavor.
- Lightly crushing the garlic cloves while keeping their skins intact helps them roast evenly without burning, imparting a subtle sweetness and aroma.
- For consistent cooking, ensure broccolini stalks are roughly the same size; slice thicker stems lengthwise if necessary.
- Leaving space between the broccolini on the sheet pan prevents steaming, ensuring crisp-tender results with lightly caramelized tips.
- Feel free to add other vegetables to the tray, such as bell peppers, zucchini, or carrots, for a colorful, nutrient-packed medley.
