Let me tell you about the first time I truly fell for broccolini. It was at this tiny trattoria in Rome where the chef brought out a plate of charred, lemony greens that made me forget I was eating vegetables. That’s the magic of this recipe—it transforms humble broccolini into something extraordinary with just a handful of ingredients and about 20 minutes. The stems get whisper-crisp at the edges, the florets soak up all that garlicky olive oil, and that final hit of lemon? Pure sunshine on a plate.
Why This Recipe Works
- Speed demon: From fridge to table faster than most delivery apps.
- Flavor fireworks: Lemon zest does a happy dance with toasty garlic.
- Chameleon status: Equally at home next to steak or starring in a grain bowl.
- Nutrient powerhouse: Packed with vitamins A and C, plus fiber to keep you full.
Essential Ingredients & Tools
Ingredients for Roasted Broccolini
- 1 lb broccolini (slender stems roast evenly; substitute regular broccoli if needed).
- 3 tbsp olive oil (extra virgin preferred for flavor; avocado oil works too).
- 3 garlic cloves, minced (or ½ tsp garlic powder in a pinch).
- ½ tsp red pepper flakes (optional but adds a subtle kick).
- 1 lemon, zested and juiced (bottled juice works in a pinch, but fresh is best).
- ½ tsp kosher salt (or ¼ tsp table salt).
- ¼ tsp black pepper (freshly cracked for maximum flavor).
Tools
- Rimmed baking sheet (for even roasting; a cookie sheet works too).
- Parchment paper (for easy cleanup; aluminum foil is an alternative).
- Microplane or fine grater (for lemon zest).
- Tongs (to flip broccolini without breaking stems).
How to Make Roasted Broccolini with Lemon
- Preheat your oven to 425°F (220°C). This high heat is key for crispy edges without overcooking. Line your baking sheet with parchment paper to prevent sticking.
- Trim and dry the broccolini: Cut off the tough bottom ½ inch of the stems. Pat them dry—any moisture will steam instead of roast, leading to soggy results.
- Coat with oil and seasonings: In a large bowl, toss the broccolini with 3 tbsp olive oil, 3 minced garlic cloves, ½ tsp red pepper flakes, ½ tsp kosher salt, and ¼ tsp black pepper. Massage the oil onto each stem for even coating.
- Roast for 10 minutes, then flip with tongs. Return to the oven for another 5 minutes, or until edges are crisp and stems are tender.
- Finish with lemon: Immediately sprinkle with zest and drizzle with juice from 1 lemon. The heat intensifies the citrus aroma—toss gently to distribute.
Chef’s Wisdom
For ultra-tender stems: Blanch in boiling water for 60 seconds, then plunge into ice water. Dry thoroughly before roasting—this ensures tenderness without sacrificing crispness.
Citrus layering: Add half the lemon juice before roasting to mellow the sharpness, then finish with the rest. This balances depth and brightness.
Storage & Freshness Guide
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 5 minutes to revive crispness (microwaving makes them limp).
Perfect Pairings
Complementary Dishes
- Grilled salmon: The lemon in both creates harmony, while the broccolini’s crunch contrasts the fish’s tenderness.
- Mushroom risotto: The vegetal brightness cuts through the creaminess. Top with Parmesan for extra richness.
Drinks
- Sauvignon Blanc: Its grapefruit notes echo the lemon in the dish.
- Sparkling Water with Lime: A refreshing non-alcoholic option that amplifies the citrus.
Something Sweet
- Lemon Sorbet: Extends the citrus theme with a cooling finish.
- Almond Biscotti: The nuttiness complements any Parmesan or almond variations.
Roasted Broccolini with Lemon: The Side Dish That Steals the Show
Try my easy Roasted Broccolini with Lemon recipe—crispy, lemony, and ready in 20 minutes. Perfect side for any meal. Get the simple, delicious recipe now!
Ingredients
Main
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1 lb broccolini
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3 tbsp olive oil
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3 cloves garlic (minced)
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½ tsp red pepper flakes
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1 lemon (zested and juiced)
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½ tsp kosher salt
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¼ tsp black pepper
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.01
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Trim and dry broccolini.02
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Toss with 3 tbsp olive oil, 3 minced garlic cloves, ½ tsp red pepper flakes, ½ tsp kosher salt, and ¼ tsp black pepper.03
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Roast for 10 minutes, flip, and roast for another 5 minutes.04
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Sprinkle with zest and drizzle with juice from 1 lemon.05
