Roasted broccolini is marvelous. As it bakes in the oven, the stalks become tender-crisp, and the florets become deliciously caramelized.
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.
Broccolini is one of my favorite side dishes. As much as I like roasted broccoli, broccolini is even better. Its stalks are more tender than broccoli's, and its florets are more delicate.
I enjoy sauteed 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.
Jump to:
Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
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.
To season: Kosher salt, black pepper, and garlic powder.
Variations
- Use melted butter instead of olive oil. It's delicious!
- Add more seasoning. You can add ½ teaspoon of dried thyme or oregano.
- Sprinkle the finished dish with red pepper flakes, grated parmesan cheese, or both.
Instructions
Here's an overview of the steps needed for making this recipe. The detailed instructions are listed in the recipe card below.
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.
Expert 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.
Don't Skimp on Oil and Salt
The secret to this recipe is to use plenty of good olive oil and kosher salt. However, if you use any salt other than Diamond Crystal - even a different brand of kosher salt - use just one teaspoon.
Adjust 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
Not exactly. On packages, it is sometimes called "baby broccoli." However, it's not young broccoli but a hybrid between broccoli and Chinese broccoli.
I don't recommend using frozen broccolini in this recipe.
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, ensure 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.
Serving Suggestions
Roasted broccolini is a versatile side dish that can accompany many meals. Since I roast it in a 425°F oven, I like to serve it with a main dish that 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:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave or in a 350°F oven. They lose their crispness but not their deliciousness! You can also enjoy the leftovers cold, antipasti-style. They make an excellent snack!
More Broccolini Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Roasted Broccolini with Olive Oil and Garlic
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
- 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 them 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.
Video
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.
- The secret to this recipe is to use plenty of good olive oil and kosher salt. However, if you use any salt other than Diamond Crystal - even a different brand of kosher salt - use just one teaspoon.
- 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, ensure 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 the fridge, in an airtight container, for up to four days. Reheat them in the microwave or in a 350°F oven. They lose their crispness but not their deliciousness! You can also enjoy the leftovers cold, antipasti-style.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Yael
So good! I usually prefer broccoli but the broccolini, when roasted, gets the crispiest stems, almost like veggie chips.
*Please note I am Vered's daughter, but this is my honest opinion!*
Vered DeLeeuw
That's so true about those stems! They are lovely. I'm glad you enjoyed this recipe, Elle. Thank you for the review.
Gee
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
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. 🙂