Oven roasted broccolini roasted until slightly charred with a squeeze of lemon and sprinkles of red pepper flakes is the perfect side dish for your next weeknight dinner. This simple recipe comes together in about 15-20 minutes and pairs nicely with almost any main dish.
If you're looking to add more vegetables into your life, but are tired of boring bland steamed broccoli, you gotta give roasted broccolini a try.
This no-fuss side dish is made with 4 basic ingredients that are most likely in your pantry as we speak. However, if you do not have the same ingredients on hand - don't fret. As long as you have extra virgin olive oil, avocado oil, or grapeseed oil and kosher salt you're good to go. This recipe is easily adaptable to meet your needs and taste buds.
My goal is to provide you with recipes that you can easily transform based on the ingredients you already have on hand. Sure, some recipes may require that you have some of the same key ingredients in order to capture the true essence of the dish, but more often than not you can use seasoning and spices you currently have to capture that same great taste. So come along and join me on this quick ride as I walk you through the steps for delicious oven roasted broccolini.
What is the difference between broccoli and broccolini
Broccolini also known as broccolette or baby broccoli are the same, so the three words can be used interchangeably. Broccolini is a cross between broccoli and Chinese broccoli and is closely related to the cabbage family.
The most noticeable difference between broccolini and broccoli are their physical appearance and taste.
Broccolini has a tall slender stalk with short florets and small leaves which are edible. They're tender and more delicate. They taste mild and slightly sweet.
Broccoli on the other hand has a short stalk and a large flowering head and are heartier with a slight bitter taste.
Both broccolini and broccoli are great for sauteing or adding to stir fries; however, when steaming, broccoli holds up better compared to broccolini.
How to roast broccolini
Roasting broccolini comes together fairly quickly:
- Wash broccolini and pat dry well with paper towels
- Cut the ends of the stems off and discard (cut about 1 to 1-1/2 inches) the ends are very fibrous and woodsy and aren't really edible
- Drizzle liberally with extra virgin olive oil, avocado oil, or grapeseed oil
- Season with kosher salt and/or other seasonings
- Place in oven to roast until florets become slightly charred
- When done, squeeze fresh lemon juice over the top
- Sprinkle with crushed red peppers (optional) for a little spice
(Note: As the broccolini roasts in the oven, it will begin to shrivel in size)
Recipe Tips:
Cut about 1 inch off the bottom of each stem
Massage florets and stems really well with cooking oil
- This will allow for great roasting and will not dry out the broccolini
Don't crowd the the baking sheet
- If 2 baking sheets are needed, a highly recommend that you use 2. If not, by crowding the pan, the broccolini will steam and will never roast properly and the florets and edges will never crisp and become slightly charred.
Bake the broccolini at a relatively high temperature
- I roast broccolini at 415 degrees. Although oven temperatures may vary, 415 degrees is the perfect temperature for creating nice crispy brown edges.
- Be mindful of the amount of time you're roasting. Do not over-bake the broccolini whereby the florets begin to burn and taste bitter. Bake between 15-20 minutes to get the perfect amount of char. I prefer 20 minutes.
You may also like these vegetable side dish recipes:
Vegan Roasted Beet Salad with Grilled Peaches
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Oven roasted broccolini roasted until slightly charred with a squeeze of lemon and sprinkles of red pepper flakes is the perfect side dish for your next weeknight dinner. This simple recipe comes together in about 15 minutes and pairs nicely with almost any main dish.
- 2 tbsp extra virgin olive oil avocado oil or grapeseed oil
- 3 bunches broccolini aka broccolette
- 2 tsp kosher salt more or less to taste
- 2 tsp freshly squeezed lemon juice to taste
- 2 tsp crushed red peppers optional
Preheat oven to 415 degrees. Prepare a baking sheet with parchment paper. Cut lemon into wedges. Set aside.
Wash broccolini and pat dry with paper towel. Trim ends of stems (about 1 to 1-1/2 inches) and discard. Drizzle liberally with extra virgin olive oil and toss making sure all florets are coated. Season with kosher salt. Roast for 15 minutes or until florets are slightly charred.
Remove from broccolini from oven. Squeeze fresh lemon juice over the top. Garnish with lemon wedges and crushed red peppers (optional)
Serve immediately.
**Please note: Nutritional values serve as a guide only as values may vary.
TIPS:
Massage florets and stems really well with cooking oil
- This will allow for great roasting and will not dry out the broccolini
Don't crowd the the baking sheet
- If 2 baking sheets are needed, a highly recommend that you use 2. If not, by crowding the pan, the broccolini will steam and will never roast properly and the florets and edges will never crisp and become slightly charred.
Bake the broccolini at a relatively high temperature
- I roast broccolini at 415 degrees. Although oven temperatures may vary, 415 degrees is the perfect temperature for creating nice crispy brown edges.
- Be mindful of the amount of time you're roasting. Do not over-bake the broccolini whereby the florets begin to burn and taste bitter. Bake between 15-20 minutes to get the perfect amount of char.
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