Healthy Recipes Blog

  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
menu icon
go to homepage
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
subscribe
search icon
Homepage link
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
×
Home » Vegetable Recipes » Grilled Broccolini

Grilled Broccolini

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 6, 2025
4 Comments
5 from 8 votes

Jump to Recipe Review Recipe

Liberally coated in olive oil and seasoned with garlic, grilled broccolini is an easy and delicious side dish you can make in 10 minutes.

Grilled broccolini is served on a black plate.

Grilled veggies are delicious! Some of my favorites are grilled zucchini, grilled eggplant, and grilled portobello mushrooms. There's nothing wrong with steamed veggies, especially when topped with butter. I enjoy steamed carrots, for example. But there's something incredibly good about the browning effect grilling has, and grilled broccolini is a prime example.

Ingredients and Variations

The ingredients needed to grill broccolini.

See the recipe card for exact measurements. Here are my comments on the ingredients.

  • Fresh broccolini: You'll need one large bunch for this recipe.
  • Olive oil: You can substitute melted ghee for the oil.
  • To season: Kosher salt, black pepper, and garlic powder. I sometimes add a sprinkle of onion powder. I don't usually use dried herbs, which tend to burn on the hot grill.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Preheat your grill to medium-high. Meanwhile, place the broccolini on a large platter. Drizzle it with olive oil and sprinkle it with kosher salt, black pepper, and garlic powder. Toss the broccolini with your hands until it's well-coated.

Drizzling the broccolini with olive oil.

Grill the broccolini, turning it often, until the stalks are tender-crisp and the tops are browned and caramelized.

The broccolini is on the grill.

Serve immediately. You can top the cooked broccolini with red pepper flakes and/ or grated Parmesan before serving.

Garnishing the broccolini with red pepper flakes.

Recipe Tips

  1. When grilling vegetables, I almost always use my George Foreman grill. It's convenient and versatile. If you prefer, you can use a grill pan or an outdoor grill. The instructions are similar, but with the dual-contact electric grill, you don't need to keep turning the vegetables, and the grilling time is a bit shorter.
  2. You don't want your grill too hot because then the broccolini will burn before it has a chance to become tender.
  3. The entire vegetable is edible. You can eat the stems, florets, and leaves. However, for thicker-stem broccolini, trim off the very bottom of the stems if they're tough.
  4. I prefer garlic powder (or garlic granules) to minced fresh garlic in this recipe. The powder better coats the broccolini and doesn't burn as easily as fresh garlic.
  5. Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. You can also enjoy them cold, antipasti-style.
  6. How long you'll need to grill depends on the thickness of the stems. For thicker ones, it should take about 8 minutes. For thinner ones, 3-4 minutes is all it takes. The photo below shows the difference in thickness you can expect when shopping for broccolini.
Three different sizes of broccolini.

Serving Suggestions

Grilled broccolini is the perfect side dish for any main course you can think of! It goes well with chicken, meat, and seafood. Sometimes, I serve it with fried or poached eggs for a delicious meatless meal, topping it with hollandaise sauce.

But since I use the grill to make this recipe, I like to serve it with something I can make on the same grill. So, I often serve this side dish with grilled skirt steak, grilled shrimp, or grilled chicken breast.

Recipe Card

Grilled broccolini is served on a dark plate with a fork.
5 from 8 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Easy Grilled Broccolini

Seasoned with olive oil and garlic, grilled broccolini is an easy and delicious side dish you can make in 10 minutes.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: American
Servings: 2 servings
Calories: 169kcal
Author: Vered DeLeeuw
Prevent your screen from going dark

Video

Ingredients

  • 1 bunch broccolini - 8 ounces
  • 2 tablespoons olive oil - or avocado oil
  • ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Instructions

  • Heat a dual-contact electric grill, a grill pan, or an outdoor grill to medium-high heat.
    Preheating the grill.
  • Meanwhile, on a large platter, drizzle the broccolini with olive oil and sprinkle it with kosher salt, black pepper, and garlic powder.
    Drizzling the broccolini with olive oil.
  • Use your hands to toss everything together until the broccolini is well-coated.
    Coating the broccolini with the oil and spices.
  • Grill the broccolini, turning it often, until the stalks are tender-crisp and the tops are browned and caramelized. How long you'll need to grill depends on the thickness of the stems. For thicker ones, it should take about 8 minutes. For thinner ones like the ones shown here, 3-4 minutes is all it takes.
    The broccolini is on the grill.
  • You can top the cooked broccolini with red pepper flakes and/or grated parmesan before serving.
    Garnishing the broccolini with red pepper flakes.

Notes

  • You don't want your grill too hot because then the broccolini will burn before it has a chance to become tender.
  • I prefer garlic powder (or garlic granules) to minced fresh garlic in this recipe. The powder better coats the broccolini and doesn't burn as easily as fresh garlic.
  • The entire vegetable is edible. You can eat the stems, florets, and leaves. However, for thicker-stem broccolini, trim off the very bottom of the stems if they're tough.
  • How long you'll need to grill depends on the thickness of the stems. For thicker ones, it should take about 8 minutes. For thinner ones, 3-4 minutes is all it takes. The photo below shows the difference in thickness you can expect when shopping for broccolini.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. You can also enjoy them cold, antipasti-style.

Nutrition per Serving

Serving: 0.5 recipe | Calories: 169 kcal | Carbohydrates: 8 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 2 g | Sodium: 315 mg | Fiber: 1 g | Sugar: 3 g

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Share this Recipe

1.6K shares

More Vegetable Recipes

  • Haricot verts are served on a black plate with a slice of lemon.
    Haricot Verts
  • Roasted mushrooms are served on a white plate.
    Roasted Mushrooms
  • Spinach salad is served on a white platter with a serving spoon.
    Spinach Salad
  • Cucumber vinegar salad is served in a glass salad bowl.
    Cucumber Salad with Vinegar

Comments

    Leave a Comment or Ask a Question: Cancel reply

    Please be polite. If you had any issues, I would love to help you troubleshoot before you rate the recipe.

    Your email address will not be published. Required fields are marked *.


    Recipe Rating




  1. alice says

    December 11, 2023 at 1:31 pm

    5 stars
    So simple and easy and sooooo good!

    Reply
    • Vered DeLeeuw says

      December 11, 2023 at 3:37 pm

      I'm so glad you enjoyed this recipe, Alice! Thank you for leaving a comment.

  2. alison says

    August 08, 2023 at 5:07 pm

    5 stars
    This is the simplest most delicious vegetable recipe ever. I doubled the black pepper and garlic powder. I also think garlic powder is better than fresh garlic as fresh garlic would burn. (I grilled it outside.)

    Reply
    • Vered DeLeeuw says

      August 08, 2023 at 5:32 pm

      So glad you liked this recipe, Alison!

A photo of Vered DeLeeuw.

Welcome!

Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

Start Here

Popular Recipes

  • Korean ground beef is served in a bowl with chopsticks.
    Korean Ground Beef
  • Sautéed shrimp are served on a white plate with a napkin.
    Sautéed Shrimp
  • Baked pork chops are served in a cast-iron skillet.
    Baked Pork Chops
  • Turkey burgers are served with lettuce and sliced tomatoes.
    Turkey Burgers
  • A cauliflower steak is served on a white plate.
    Cauliflower Steak
  • Baked cod is served on top of asparagus.
    Baked Cod

Footer

Logos of media outlets that featured Healthy Recipes Blog.
↑ back to top

Explore

  • Recipe Index
  • About
  • Newsletter

Terms

  • Privacy Policy
  • Terms
  • Accessibility

Copyright © 2011-2025 • The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease • All recipes were tested, photographed, and written by a human • Contact us at HealthyRecipesBlog [at] gmail.com.

Rate This Recipe

Your vote:




Please comment below. Your email won't be published. If you had any issues, I would appreciate the opportunity to troubleshoot before you rate. Please be polite. Thank you!

A rating is required
A name is required
An email is required