Roasted broccolini is marvelous. As it bakes in the oven, the stalks become tender-crisp, and the florets become deliciously caramelized.
I enjoy sautéed broccolini and grilled broccolini, but roasted broccolini is especially good. The secret: Do not skimp on the olive oil and salt! That's how you'll get the most flavorful results. You can bake it for 15 minutes to leave it green with just a few browned spots, or for 20-25 minutes for browned and crispy florets.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
Broccolini: I like to use bagged, pre-washed broccolini, as shown in the photo below. This ensures the broccolini is dry when I coat it in oil and spices, which promotes browning. However, this is not mandatory. I have successfully used broccolini bunches many times.
Olive oil: Plenty of it, and make it good olive oil - extra-virgin is best. You can use melted butter instead of olive oil.
To season: Kosher salt, black pepper, and garlic powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Spread the broccolini on two parchment-lined, rimmed baking sheets. Drizzle it with olive oil. Use your hands to ensure the broccolini is well coated, especially the florets, as those can burn easily.
Season the broccolini with salt, pepper, and garlic powder. Place the pans in an oven preheated to 425°F.
Roast until the broccolini is tender-crisp and beginning to brown, for about 15 minutes. If you want it browned and crispy, bake for 20-25 minutes. Serve immediately.
So good! I usually prefer broccoli but the broccolini, when roasted, gets the crispiest stems, almost like veggie chips.
Elle
Read more comments
So good! I usually prefer broccoli but the broccolini, when roasted, gets the crispiest stems, almost like veggie chips.Recipe Tips
Broccolini Sizes
As shown in the photo below, broccolini comes in different sizes. The stalks can be very thin or fairly thick. You can roast all of them at the same time, but you may need to remove the thinnest ones to a plate and keep roasting the thick ones for a few more minutes.
Adjusting the Baking Time
You can adjust the baking time according to your preferences. If you'd like the broccolini tender-crisp, green, and browned just in spots, roast it for about 15 minutes. If you prefer it browned and crispy, roast it for 20-25 minutes. The photos below show the difference between these approaches.
Recipe FAQs
I don't recommend using frozen broccolini in this recipe. It won't get as brown and crispy as fresh broccolini.
Yes, but it won't be as good. The secret to this recipe is using plenty of good olive oil and coarse kosher salt.
However, you can use just four tablespoons of olive oil. You can also use an olive oil spray, as shown in the photo below.
Whatever you do, make sure the broccolini is well-coated in oil. Otherwise, it could burn. This is especially true for the delicate florets. 
There's no need to flip it. You can swap the pans' locations and rotate each of them 180 degrees. While not mandatory, this promotes even roasting.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them uncovered in a 350°F oven. You can also enjoy the leftovers cold, antipasti-style.
Serving Suggestions
Since I roast it in a 425°F oven, I like to serve the broccolini with a main dish I can bake in the same oven, such as:
- Blackened salmon
- Chicken leg quarters
- Parmesan-crusted chicken
- Baked cod
- Rack of lamb
- Teriyaki salmon
- Baked salmon
In the photos below, you can see that I bake the broccolini and salmon in the same 425°F oven and then serve them together:
I also like to serve roasted broccolini with baked pork chops, as shown in the photo below. For this meal, I roasted pork chops, green beans, and broccolini in a 400°F oven. The broccolini needed 25 minutes in the oven.
And in this photo, I roasted a bunch of veggies that needed using up - broccolini, onions, and peppers. I roasted them for about 20 minutes in a 425°F oven and served them as a side dish to baked cod, which I also cooked in the same oven.
Recipe Card
Roasted Broccolini with Olive Oil and Garlic
Video
Ingredients
- 1 ½ pound fresh broccolini
- 6 tablespoons olive oil - extra-virgin, divided
- 2 teaspoons Diamond Crystal kosher salt - divided, or 1 teaspoon of any other salt including Morton kosher salt
- ½ teaspoon black pepper - divided
- 1 teaspoon garlic powder - divided
Instructions
- Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
- Spread the broccolini on the baking sheets, dividing it evenly between the two pans.
- Drizzle the broccolini with the olive oil, using 3 tablespoons for each pan. Use your hands to coat it in the oil, paying special attention to the florets.
- Sprinkle the broccolini with kosher salt, black pepper, and garlic powder.
- Place the pans in the preheated oven. For even roasting, I place one on the top rack and one on the bottom rack.
- Roast the broccolini until the stalks are tender-crisp and the florets begin to brown, for about 15 minutes. If you want it browned with crispy florets, roast it for 20-25 minutes. Serve immediately.
Notes
- Using bagged pre-washed broccolini helps with browning because it ensures it is completely dry when you coat it in olive oil.
- You can adjust the baking time according to your preferences. If you'd like the broccolini tender-crisp, green, and browned just in spots, roast it for about 15 minutes. If you prefer it browned and crispy, roast it for 20-25 minutes.
- You can use less olive oil, but it won't be as good. You can use just ¼ cup of olive oil, or use olive oil spray. Whatever you do, please make sure the broccolini is well-coated in oil. Otherwise, it could burn.
- There's no need to flip the broccolini midway. You can swap the pans' locations and rotate them 180 degrees. While not mandatory, it promotes even roasting.
- I don't recommend using frozen broccolini in this recipe.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them uncovered in a 350°F oven. You can also enjoy them cold, antipasti-style.
Nutrition per Serving
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.
Elle says
So good! I usually prefer broccoli but the broccolini, when roasted, gets the crispiest stems, almost like veggie chips.
Vered DeLeeuw says
That's so true about those stems! They are lovely. I'm glad you enjoyed this recipe, Elle. Thank you for the review.
Gee says
Haven't tried it with broccolini, but have made it with broccoli and it's DELISH! One other comment I'd like to make... can't get over how clean your oven is!!
Vered DeLeeuw says
I couldn't agree more! Veggies roasted in olive oil are so, so good.
As for the oven - it's relatively new... still working on getting it dirty. 🙂