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FEATURED COMMENT:
Crispy broccolini! Delicious. - Roseanna
Common Questions:
Do you cut broccolini before cooking? Yes. The ends of stalks are usually quite tough so trim off and discard about half an inch of the bottom of the stem. The rest of the broccolini is tender and edible. To ensure even cooking, I like to cut the stems lengthwise to make them a bit thinner. Is broccolini better raw or cooked? It is edible both ways, but I prefer cooked broccolini which tastes a bit sweeter and is more tender.
How to make roasted broccolini:
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 sheet pan in a single layer. 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.
Roast 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.
This roasted broccolini recipe is...
- quick and easy to make
- crispy, salty, and oh-so-delicious
- the perfect side dish to elevate any meal
What recipes pair well with broccolini:
Garlic Mashed Potatoes Vegan Steaks Garlic Hasselback Potatoes Vegan Garlic Seared Scallops Butternut Squash Mac & Cheese Vegan Truffle Mac and Cheese Marry Me Tofu Vegan Salmon Roasted Hasselback Tofu Vegan Crab Cakes Italian Seitan Sausages Vegan Lobster If you try this recipe for roasted broccolini let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon appetegan! Sam Turnbull.
(click stars to vote)
Roasted Broccolini
Roasted Broccolini is restaurant quality fancy but it's so quick and easy to make! Crispy, salty, and oh-so-delicious, roasted broccolini is the best easy side dish for any meal. This broccolini is so tasty that I can't resist eating it straight from the pan!
Servings:
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COMMENT
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.
Notes
Oil-free: to make oil-free, omit the oil and instead use vegetable broth or aquafaba.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 162mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1001IU | Vitamin C: 52mg | Calcium: 41mg | Iron: 1mg
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More vegetable recipes you might enjoy:
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! 🙂