If you’re stuck in a broccoli rut, roasted broccolini is your way out. It roasts up with crisp, browned edges and tender stalks in less time than regular broccoli, and it has a milder, slightly sweet flavor that doesn’t make anyone at the table wrinkle their nose. Toss it with olive oil, salt, and garlic, and you’ve got a simple and delicious side dish.
Here’s what makes broccolini easier than its bigger cousin: you don’t have to chop a giant head into even florets or deal with those thick, woody stems. You trim the ends, spread the stalks on a sheet pan, and roast. It cooks faster, too, so it’s ready around the same time as whatever else you’ve got going.
We’re talking 15 minutes from cutting board to table, with just enough char to bring out that subtle sweetness. There is no fussy prep work, and definitely no limp, sad vegetables that nobody wants to eat.
Below, I’ll walk you through the simple steps for cooking it, along with a few simple ways to change it up so it never gets boring. If you’ve never cooked broccolini before, don’t overthink it. It’s forgiving, it’s quick, and it works even on the nights when you’re running on empty.
Looking for more easy vegetable dishes? Try fried cabbage, caprese skewers, or squash and zucchini casserole.
Ingredient Notes
For exact amounts needed see the recipe card below
- Broccolini: You’ll need about 10-12 stalks, which usually comes out to around one bunch from the grocery store. Look for broccolini with firm stems and bright green florets.
- Olive oil
- Dried herbs: You can use oregano, basil, or thyme, whatever you have in your spice cabinet
- Garlic powder
- Salt
- Fresh garlic cloves
What is Broccolini?
Broccolini is a cross between regular broccoli and Chinese broccoli (gai lan), and it shows up in the store with long, slim stalks and small florets on the ends. The name makes it sound like baby broccoli, but it’s actually its own vegetable.
It has thinner stems than regular broccoli that you can eat all the way down without peeling or trimming, so there’s less waste and less prep. The flavor is milder and a little sweeter.
How to Make Roasted Broccolini
- Preheat your oven to 380 degrees F. While it’s heating up, mix the olive oil, salt, dried herbs, and garlic powder.
- Wash your broccolini stalks thoroughly under cold running water. Dry them completely.
- Line your baking tray with parchment paper (this makes cleanup so much easier). Lay out the broccolini in a single layer and drizzle your seasoned oil mixture over everything, then use your hands or tongs to toss it all around.
- Roast for 7-10 minutes. You’re looking for broccolini that’s tender when you pierce it with a fork but still has a little bite, with those gorgeous lightly golden edges.
- Pull the tray from the oven and sprinkle your finely chopped fresh garlic over the hot broccolini right away. Serve it immediately while it’s still warm.
- This is also when you can get creative with toppings—grated Parmesan, chili flakes for heat, or almond flakes for crunch all work beautifully.
Serving Ideas
Roasted broccolini works for practically any meal. I throw it together on weeknights when I need a vegetable side that doesn’t require much thought.
It goes well with grilled chicken, baked salmon, or even a simple pasta dish. The crispy edges and tender stems complement almost anything you throw at it.
You can add toppings, grated Parmesan, chili flakes for heat, or almond flakes for crunch. Just toss the toppings on as it comes out of the oven.
Or serve it at room temperature, as part of a vegetable platter, tossed into a grain bowl, or even chopped up and added to a salad. It holds up well and tastes just as good when it’s not piping hot.
How to Store
Leftovers keep well in the refrigerator. Store it in an airtight container for up to 3 days. The stalks will soften a bit as they sit. Reheat it in the oven at 350 degrees F for about 5 minutes to warm it through and crisp up the edges again. This works better than the microwave if you want to keep the texture you worked for.
A quick microwave reheat will soften them further, but sometimes that’s exactly what you need when you’re in a rush. I don’t recommend freezing the leftovers.
Tips & Tricks
Be sure to check out the step by step instructions
- The sweet spot for roasted broccolini is tender stems with slightly crispy, golden edges. I’ve found that the thickness of your broccolini stalks makes all the difference here. If you’ve got thicker stems, aim for the full 10 minutes. Thinner stalks? Check them at 7 minutes.
- Make sure you pat the broccolini dry before roasting.
- Resist the urge to crowd your baking sheet.
- My recipe calls for dried herbs like oregano, basil, or thyme, but you don’t have to pick just one. I usually mix whatever I have on hand.
- Notice how the recipe includes garlic powder in the roasting mixture but saves fresh chopped garlic for serving? That’s intentional. Fresh garlic can burn easily in the oven and turn bitter, so adding it at the end gives you garlic flavor without any bitterness.
Reader Questions
Yes, but it won’t develop those crispy, caramelized edges I like best. If frozen is all you have, thaw it completely and squeeze out as much water as possible before roasting, though the texture still won’t be quite the same.
Absolutely. Cut your broccoli into florets and roast them the same way. You might need to add a few extra minutes to the cooking time since broccoli florets are usually thicker than broccolini stems. I’d check them in 12 minutes and go from there.
Look for tender stems that still have a bit of bite and florets with golden, slightly crispy edges. If you can easily pierce the stem with a fork but it’s not falling apart, you’re good to go.
Did You Make This? Leave a Star Rating!
Roasted Broccolini Recipe
Ingredients
- 10-12 broccolini stalks
- 2 tablespoons olive oil
- ½ teaspoon dried herbs oregano, basil, thyme
- ½ teaspoon garlic powder
- ⅓ teaspoon salt
- 2 garlic cloves finely chopped, for serving
Instructions
- Preheat the oven to 380 degrees F. In a small bowl, mix olive oil, salt, dried herbs, and garlic powder.2 tablespoons olive oil, ½ teaspoon dried herbs , ⅓ teaspoon salt, ½ teaspoon garlic powder
- Wash the broccolini thoroughly and pat it dry with a paper towel to remove excess moisture. Line a baking tray with parchment paper and arrange the broccolini in a single layer. Drizzle the seasoned oil mixture evenly over the broccolini, ensuring each piece is well coated. Use your hands or tongs to toss it gently, so the seasoning is distributed evenly.10-12 broccolini stalks
- Roast in the preheated oven for 7-10 minutes, depending on the thickness of the stems. The broccolini should be tender but still slightly crisp, with lightly golden edges.
- Remove from the oven and serve immediately. For extra flavor, sprinkle with grated Parmesan, chopped garlic, chili flakes, almond flakes, or any preferred toppings.2 garlic cloves
Notes
- The sweet spot for roasted broccolini is tender stems with slightly crispy, golden edges. If you’ve got thicker stems, aim for the full 10 minutes. If they are thinner, check them at 7 minutes.
- Make sure you pat the broccolini dry before roasting.
- Resist the urge to crowd your baking sheet.
- My recipe calls for dried herbs like oregano, basil, or thyme, but you don’t have to pick just one. I usually mix whatever I have on hand.
- Notice how the recipe includes garlic powder in the roasting mixture but saves fresh chopped garlic for serving? Fresh garlic can burn easily in the oven and turn bitter, so adding it at the end gives you garlic flavor without any bitterness.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
