Author: This garlicky roasted broccolini is restaurant-quality but it's so quick and easy to make! Crispy, salty, and oh-so-delicious, it's an easy side dish that goes with almost any meal. I can't resist eating it straight from the pan!
If you are new to broccolini, welcome! It's one of my favorite green side dishes. Broccolini is a hybrid that's a cross between broccoli and Chinese kale. It has a similar taste to broccoli but a bit milder, and the long skinny stems with small florets make it look so elegant on the plate. When seasoned and roasted it tastes so amazing. I've been having it at least twice a week lately!
For this roasted broccolini the ingredients are super simple. Just olive oil, garlic powder, salt, and pepper. The taste is salty, flavorful, and delicious. It's so yummy that I usually double this recipe because I could eat an entire pan full to myself! Serve broccolini alongside pasta, a tofu dish, seitan steak, mashed potatoes, or even on some noodles with tofu for a simple meal.
Ingredients for Roasted Broccolini
- Broccolini: You'll need one bunch, about 8 ounces. Look for fresh broccolini with firm stems and vibrant green florets.
- Olive oil: Helps the broccolini roast beautifully and develop those delicious crispy edges.
- Garlic powder: Adds savory, garlicky flavor without the risk of little pieces of fresh garlic burning in the hot oven.
- Salt and black pepper: Simple seasonings are all you need to bring out the delicious flavor of roasted broccolini.
How to Roast Broccolini
- Prepare: Preheat your oven to 425°F. Trim about ½ inch off the bottom of each stem and discard. If a stem is thick, slice it in half lengthwise to make two thinner pieces. For extra-thick stems, cut them into quarters. Thin stems can stay whole. Spread the prepared broccolini across a large baking sheet.
- Roast: Drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss to coat. Bake for 10 to 15 minutes, until the florets are crispy and lightly browned. For crunchier broccolini, aim for around 10 minutes. If you prefer more tender stems, give it a few extra minutes.
Tips for Perfect Crispy Roasted Broccolini
- Dry it well: After washing your broccolini, pat it dry. Excess moisture can cause steaming instead of roasting, keeping the broccolini from getting crispy.
- Don't overcrowd the pan: Spread the broccolini in a single layer so those delicious crispy edges can develop.
- Watch the cooking time: Broccolini is delicate and cooks quickly. Check after 10 minutes, especially if your stems are thin.
- Make it oil-free: Omit the olive oil and toss the broccolini with a little vegetable broth or aquafaba instead.
Easy Flavor Variations
This roasted broccolini recipe is delicious exactly as it is, but you can always dress it up!
- Lemon: Add a squeeze of fresh lemon juice after roasting, and sprinkle with lemon zest for even more lemony goodness.
- Spicy: Sprinkle with crushed red pepper flakes.
- Cheesy: Finish with a little vegan Parmesan.
- Extra fancy: Add toasted pine nuts or a drizzle of balsamic glaze.
What to Serve with Roasted Broccolini
Storage and Reheating
- Refrigerator: Let the roasted broccolini cool, then transfer it to an airtight container and refrigerate for up to 4 days.
- Reheating: Warm leftovers in the oven or a skillet until heated through. The florets won't be quite as crispy as when freshly roasted, but they're still delicious. You can also enjoy roasted broccolini cold, straight from the fridge!
If you try this recipe for roasted broccolini, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Roasted Broccolini
Servings:
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Ingredients
- 1 bunch (8 oz/ 227g) broccolini, (see step 2 for prep)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt, (or to taste)
- ⅛ teaspoon black pepper, (or to taste)
Instructions
- Preheat your oven to 425℉ (220℃).
- To prep the broccolini: Trim about ½ inch off the bottom of each broccolini stem and throw that part away.Take one broccolini at a time and cut its stem in half from lengthwise to make two pieces leaving any leaves attached. If the stem is very thick, cut it into quarters. If the stem is thin, you can skip cutting it. This helps them cook evenly and gives you more broccolini pieces.
- Spread the broccolini across a large baking sheet. Drizzle the olive oil over top and then sprinkle over the garlic powder, salt, and pepper. Using clean hands, toss well so that the broccolini pieces are evenly coated in oil and seasonings.
- Bake in the preheated oven for 10 - 15 minutes until crispy and browned. Cook for 10 minutes if you like it extra crunchy, cook a little longer for more tender broccolini.Roasted Broccolini is delicious served hot out of the oven, but it is also equally yummy served cold. If you have leftovers, just allow the broccolini to cool then store in an airtight container in the fridge for up to 4 days.
Matt says
Thank you thank you thank you! For having a metric button. The great majority of the world use metric not the old system.
Recipe worked fine but no garlic powder for me, just homemade garlic infused olive oil, worked a treat.
Jess @ It Doesn't Taste Like Chicken says
We're glad you enjoyed the recipe and the metric conversions! 🙂
Samantha Lewis says
These were pretty good
Sam Turnbull @ It Doesn't Taste Like Chicken says
Happy you enjoyed!
Ellen L says
I feel like 425 is too hot for broccolini. I lowered temp to 375 and they turned out perfect both times I made it this week! So easy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ellen, At 425°F, the broccolini gets crispy and tender at the same time, but cooking it at a lower temperature like 375°F will make it more tender throughout. It really comes down to personal preference—I'm so glad you enjoyed it either way!
Roseanna says
Crispy brocullini! Delicious.
Sam Turnbull says
So happy you loved it Roseanna!
Jess says
Exactly how i do mine. Brocollini is the bomb. Drives me nuts when you go somewhere to eat and the menu states brocollini and out comes brocolli... it's not the same thing people!!!
Sam Turnbull says
Yes! Broccolini is the best!! So glad you like it 🙂
Olwyn says
Thanks for this Sam. I am so happy to see Aquafaba as a possibility instead of oil. I have been freezing it in ice cube trays so that I have a cube ready as an oil replacement. I am working at being heart and artery healthy and look forward to all the help I can get! And I love broccolini but haven't tried roasting it - now I will!
Sam Turnbull says
Roasting it is my favorite method. I hope you enjoy it! 🙂