Crispy broccolini, roasted to perfection, is one of the easiest and most crowd-pleasing side dishes. It complements a wide variety of meals, from steak to spaghetti, everyday to holiday. Here's how to make it.
Why this recipe works
Roasting cruciferous veggies in a blazing oven works absolute magic on them. This simple technique brings out a rich nuttiness and creates a crisp outside/tender inside dichotomy that everyone seems to love. Broccolini roasts quickly, making it as achievable on a weeknight as it is irresistible.
Crispy broccolini is:
- Equally kid- and adult-friendly
- Ready in 20 minutes
- Naturally low-carb, vegan, gluten- and dairy-free (in case you're into those sorts of things)
- Truly versatile. It's at home next to a filet mignon or pork chop, stirred into a pound of linguine with butter and pecorino, or even resting atop a bowl of savory oats alongside a seven-minute egg.
What you'll need
Here's a glance at the small handful of ingredients you'll need to make this recipe.
- Broccolini is a hybrid of broccoli and Chinese broccoli. It has a great ratio of florets to crisp, tender stems. In U.S. supermarkets it tends to be sold in bunches of about 6 to 7 ounces. This recipe uses two bunches.
- A little bit of olive oil, salt, and pepper is all you need!
How to make it
Here's an overview of what you'll do to make a crowd-pleasing batch of crispy broccolini. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Trim the stems.
- Slice any thick stems in half lengthwise.
- Toss with olive oil, salt, and pepper, and divide between two baking sheets.
- Roast at 425°F for 15 minutes, or until broccolini is cooked to your liking. That's it!
Expert tips and FAQs
The crisp outside, tender inside magic of roasted broccolini is a fleeting delicacy, so it's best to make this quick and easy recipe shortly before serving.
Leftovers are delicious in their own right. Store in an airtight container in the fridge for up to a week, and serve cold, at room temperature, or reheated in the microwave.
More go-to sautéed vegetable side dishes
More favorite roasted cruciferous veggies
- 2 bunches broccolini (about 14 ounces/400 grams total)
- 2 tablespoons olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 425°F with a rack in the upper and lower third. Line two rimmed baking sheets with parchment if you like.
- Wash and dry broccolini.
- Trim a thin slice from the end of each stem.
- Cut thick stalks in half lengthwise.
- In a large mixing bowl or on one of the baking sheets, pour the olive oil, salt, and pepper over the broccolini and toss well to coat.
- Arrange broccolini on baking sheets without crowding.
- Roast for about 15 minutes, until browned, crisp, and tender to your liking.
- The crisp outside, tender inside magic of roasted broccolini is a fleeting delicacy, so it's best to make this quick and easy recipe shortly before serving. Leftovers are delicious in their own right. Store in an airtight container in the fridge for up to a week, and serve cold, at room temperature, or reheated in the microwave.
Amount Per Serving: Calories: 78Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 282mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 1g