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Roasted Broccolini

A simple, restaurant-quality side dish of broccolini roasted to crispy, caramelized perfection with garlic, olive oil, and optional red pepper flakes and lemon juice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound fresh broccolini trimmed
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon lemon juice optional, for finishing

Equipment

  • Large baking sheet
  • Parchment paper or aluminum foil
  • Colander for rinsing
  • Paper towels for drying
  • Measuring spoons and cups
  • Garlic mincer or knife
  • Large mixing bowl
  • Oven (preheated to 425°F)

Method
 

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
  2. Rinse broccolini under cold water and pat dry thoroughly with paper towels to remove all moisture.
  3. Trim off any yellowed leaves and the bottom 1 inch of the stems, leaving stems intact and uniform.
  4. In a large mixing bowl, combine broccolini with 3 tablespoons extra virgin olive oil, 4 cloves minced garlic, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes; toss to coat evenly.
  5. Spread broccolini in a single layer on the prepared baking sheet, making sure the pieces do not overlap.
  6. Roast in the preheated oven for 12 to 15 minutes, rotating the pan halfway through, until stems are tender and edges are deeply charred.
  7. Remove from oven and transfer to a serving dish; if desired, drizzle with 1 tablespoon lemon juice and sprinkle a pinch of sea salt.
  8. Serve immediately while hot.

Notes

Store cooled roasted broccolini in an airtight container in the refrigerator for up to 4 days; reheat in a 375°F oven for 5 to 8 minutes.