Roasted Broccolini with Garlic and Lemon

published Sep 21, 2022
Roasted Broccolini Recipe

An easy yet rewarding recipe for crispy-edged Broccolini roasted in the oven.


Prep5 minutes

Cook20 minutes to 25 minutes

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Overhead shot of roasted broccolini on sheet pan. Seasoned with red chili flakes, half a lemon in top of photo
Credit: Photo: Christopher Testani; Food Styling: Rebecca Jurkevich; Prop Styling: Paulina Velez

Whether you call it Broccolini or baby broccoli, this thinner cousin to Broccoli is an easy-to-prep, quick-cooking veg that’s easy to love. While it’s great sautéed, roasting it is even more hands-off. The oven also ensures crispy-edged florets with big flavor and texture. Pair this side with whatever you’re serving for dinner and it’s sure to be a win.

What Part of Broccolini Do You Eat?

You can eat both the florets and stems of Broccolini. The stems are thinner and less woody than regular broccoli stems, which means less prep and more delicious veggies for you.

Do You Cut the Ends Off Broccolini?

The best part about Broccolini is that there is barely any prep involved. Simply trim about 1/2-inch off the bottom of the stems, as the ends tend to be dried-out. The rest of the stem can be left on the Broccolini.

What to Serve with Roasted Broccolini

This is a versatile side dish that comes together in 30 minutes or less. It pairs well with lots of main dishes, but here are a few ideas to get you started.

Roasted Broccolini Recipe

An easy yet rewarding recipe for crispy-edged Broccolini roasted in the oven.

Prep time 5 minutes

Cook time 20 minutes to 25 minutes


Nutritional Info


  • 1 pound

    Broccolini (2 to 3 bunches)

  • 2 large cloves


  • 2 tablespoons

    olive oil

  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/8 teaspoon

    red pepper flakes (optional)

  • 1/2

    medium lemon


  1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

  2. Rinse 1 pound Broccolini under cool water and shake off the excess water. Trim about 1/2-inch off the bottom of the Broccolini stems. If any of the stems of Broccolini are more than 3/4-inch thick, cut the Broccolini in half lengthwise through the stem and florets. Place the Broccolini on a rimmed baking sheet.

  3. Finely grate 2 large garlic cloves into a small bowl. Add 2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes if using, and stir to combine.

  4. Drizzle the garlic oil over the Broccolini and use your hands to toss and evenly coat, rubbing to get some of the grated garlic into the nooks and crannies of the florets. Spread the Broccolini out in a single layer.

  5. Roast, tossing with tongs halfway through, until tender and caramelized at the edges, 20 to 25 minutes. Remove from the oven. Squeeze the juice of 1/2 medium lemon over the roasted Broccolini and toss to combine.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

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