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Get It NowIf you’ve ever had broccolini at a restaurant and thought it looked fancy, here’s a little secret: It’s actually super simple to make at home! Cooking my broccolini recipe is just like roasting other veggies, but it always makes me feel like I’m at a restaurant. It comes out tender with these crispy little florets at the end that you’re going to love. So when you want a healthy side dish that feels a little special without much effort, grab your baking sheet and make some roasted broccolini with me!
Why You Need My Roasted Broccolini Recipe
- Bright flavor with the perfect texture – Roasting brings out sweet, tender stalks with crispy, caramelized florets. If you like roasted asparagus and roasted broccoli, broccolini tastes like a cross between the two (even though it isn’t).
- Simple and easy – My broccolini recipe needs just a few pantry staples and lets the flavor of the vegetable shine. You can easily customize it, but I’m just here to show you how to cook it — in just around 20 minutes!
- Elegant side dish – To me it screams (restaurant-worthy) date night, but my kids actually like it for weeknight dinners, too. And since we’re cooking broccolini on a big pan, you can easily double it for a gathering — just use two pans and swap them halfway through.
What Is Broccolini?
Broccolini (sometimes called “baby broccoli”) is a green veggie that’s a mix of broccoli and Chinese broccoli (gai lan). It has small florets with long, slender stalks. I often see it served at restaurants, so it’s a treat when I can find it at the store!
Ingredients & Substitutions
Here I explain the best ingredients for my broccolini recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Broccolini – I have the best luck finding it at grocery stores with a larger produce section, usually from October to April. Look for bright green stalks and tight florets. Don’t confuse it with broccoli rabe, which is completely different!
- Olive Oil – For flavor and browning, and to help the seasonings stick. Avocado oil works, too.
- Sea Salt & Black Pepper – Add a pinch of red pepper flakes if you like some heat!
Flavor Variations:
- Garlic – It will burn if you roast broccolini with garlic the entire time, so I use the same trick I use for my roasted garlic greens: Just add sliced garlic halfway through roasting, or minced garlic in the last 5 minutes. For a simpler option, just sprinkle with garlic powder at the start.
- Spices – Add some Italian seasoning for an herby flavor, or even paprika or cumin for something different.
- Parmesan – Toss the broccolini with grated parmesan cheese in the beginning for a crispy coating, or add shredded parm in the last few minutes to make it melty.
- Lemon – A squeeze of lemon juice adds a lovely bright flavor. You can do it before or after cooking broccolini.
How To Cook Broccolini
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season. Arrange the veggies in a single layer on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. (I like to use tongs to manage the long stalks more easily.)
- Roast. This roasted broccolini recipe is done when the stalks are tender and florets are crispy.
My Recipe Tips
- Cut broccolini for even cooking. Trim 1-2 inches off the stems (they tend to be woody). Sometimes the bunches I get vary in thickness, so if you see this, I recommend slicing the larger ones lengthwise for even cooking.
- You’ll need a very large pan. Broccolini takes up a lot of space, and crowding the pieces will make them steam instead of roast. You want each piece touching the pan! I use this extra large sheet pan, or you can use two pans if needed.
- Use a bare pan or foil, not parchment paper. My pan has a really nice nonstick surface, but if yours doesn’t, you may want to spray it with olive oil spray. Aluminum foil also works fine, but I don’t recommend parchment paper for this broccolini recipe because it reduces browning.
- Be careful not to overcook. The time can vary depending on the thickness of your stalks. If they cook too long, they’ll become a mushy, drab olive green, similar to what happens if you overcook asparagus.
- Want to cook broccolini a different way? Roasting is my favorite, but I’ve also air fried it (5-7 minutes at 400°F), grilled it (3-5 minutes per side over medium-high heat), and sauteed it (5-7 minutes over medium-high).
Serving Ideas
You can serve this with just about anything, but I think broccolini recipes go best with dishes that feel equally elegant. And many of you know those are my specialty! Here are some ideas:
- Fish – I served it with my nut-crusted baked haddock above. It also pairs nicely with pan seared halibut or pan seared salmon. You can cook them while your vegetables roast, and their lemon butter sauces taste amazing on broccolini, too!
- Steak – My favorite combo is roasted broccolini with a tender filet mignon and mashed cauliflower. You can also share a tomahawk steak or saucy steak Diane for a fancy date night, roasted beef tenderloin if you’ve got guests, or whip up my most popular sirloin steak for a weeknight.
- Chicken – Any of my chicken recipes will work, but I like this with lemon garlic chicken or roasted half chicken for something elegant.
Roasted Broccolini Recipe
Learn how to cook broccolini like a restaurant, in just 20 minutes! My roasted broccolini recipe is an easy side for steak, fish, or chicken.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil, if desired.
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Trim 1-2 inches from the stems of the broccolini. If some pieces are extra large, slice lengthwise down the stalk, so that they are all similar in thickness.
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Arrange the broccolini in a single layer on the pan. Drizzle with olive oil, and season with salt and pepper. Move the pieces around together to coat better, then spread in a single layer again. (Don’t overcrowd the pan.)
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Roast broccolini for 14-18 minutes, until the stalks are tender and florets are crispy.
Did You Make My Recipe?
Leave a rating to help other readers, tag me @wholesomeyum on Instagram (I’d love to see!), or save the recipe to your email.
Maya’s Recipe Notes
Serving size: 2-3 thin stalks (or halved thicker ones), or 1/6 of the entire recipe
- Tips: Check out my recipe tips above to help you get the perfect texture, with tender stalks and crisp florets. I’ve also got other methods to cook broccolini, including air frying, grilling, or sauteing!
- Store: Refrigerate leftovers in an airtight container for up to 3-4 days.
- Reheat: Saute in a hot pan with a little oil, or pop broccolini in the oven again. The microwave tends to make it mushy.
- Freeze: I don’t love freezing cooked broccolini because it loses its texture (like asparagus), but you can freeze it for up to 3 months if you have to. A better option would be to skip the roasting, and blanch for a minute in salted water. Transfer to an ice bath to stop cooking, then freeze.
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Roasted Broccolini Recipe
Gratitude Moment
My husband and I had our first date night in months last weekend! In all the craziness that is the holiday season, I’m glad we managed to find time for this.
We got massages and went to dinner, but one of the coolest things was stumbling across a Veterans’ Day lit-up drone show on the beach in between the two that evening. Who knew this was a thing?
I’m sure this season is probably busy for you too, but here’s your reminder to find time to just spend time with the ones you love between all the running around and “obligations” 🫶… and maybe my broccolini recipe can be part of that.
18 Comments
Cheryl A Tieso
0Excellent taste and very easy to make!! Will most definitely will make again and share with all of my friends!
Maya | Wholesome Yum
0I’m glad you liked it, Cheryl! Thank you so much for sharing my site with others, I really appreciate it.
EL
0Grrrrrreat !!!!
Lulu
0Made it with salmon and it’s the perfect combo. This broccolini recipe is my go-to now, it’s quick, simple, and yummy.
Howie
0I couldn’t figure out why my broccolini wasn’t browning well, but I finally realized it was because I was putting too many in at once. I tried again without overcrowding and TA-DA! Beautifully browned and flavorful. I usually use avocado oil.
Miranda
0This dish tastes so delicious and not to mention very healthy! I’ve made this few times now, cause it’s so easy to prepare.
Tonia
0I have to admit with you, it didn’t work so well for me when I did my first try. I made a mistake with the timings and I overcooked it.. 🙁 but I’m not the type to give up easily so I gave it another try and on my second try it was perfect. Love how easy it was to make this recipe and I finally have a new side dish for intimate gatherings at home aside from the overrated green beans we always make.
Kathleen (Kathy) Sandefer
0I lined my pan with foil. At 400 degrees, the trimmed and sliced broccolini was browning after only about 6 minutes, but was still too crisp. Is it ok for it to turn dark brown?
Maya | Wholesome Yum
0Hi Kathleen, It sounds like either your oven runs hot or your pan was too close to the heating element. I recommend roasting on the middle rack. At this point, you can turn down the temperature to 350 and keep roasting until tender.
Tisha
0Roasting veggies really brings out such great flavor! Broccolini is a great side dish!
Katie
0My family went crazy for this!
Lauren Vavala
0I love simple side dishes like this. I don’t usually eat broccolini except sometimes in restaurants. I’m going to look for it in the store this weekend!
Elaine
0I just love how these cuties look – so inviting! And the best part is that they are very healthy!
Danielle
0It’s been a very long time since I last made broccolini at home. I should fix that ASAP though, considering I have this amazing recipe now.
Krissy Allori
0I love broccolini so much. I also love how roasting veggies really brings out their flavor. Yummy!
Lisalia
0I love your blog and love the recipes you share. Especially because my family is happy to eat these things too. Of course they’re not keto – but there’s so many healthy things to eat. Thanks for this easy side dish. So flavorful. Love the roasting method because it brings out a sweet flavor to the broccolini.
Robin
03 CUPS of olive oil?
Maya | Wholesome Yum
0Hi Robin, No, this recipe calls for 3 tablespoons of olive oil. 3 cups would be way too much!