Crispy broccolini roasted until the edges are golden and the stems are tender is one of the simplest, most satisfying side dishes you can make. It pairs with everything from weeknight pasta to holiday roasts and comes together in about 20 minutes. Below is a clear, streamlined guide to making perfect roasted broccolini every time.
Why this recipe works
High-heat roasting transforms cruciferous vegetables. The intense dry heat concentrates flavor and creates a pleasant contrast between crisp edges and tender insides. Broccolini cooks quickly, so this method is practical for busy weeknights yet impressive enough for entertaining.
Crispy roasted broccolini is:
- Appealing to both kids and adults
- Ready in about 20 minutes
- Naturally low-carb and suitable for vegan, gluten-free, and dairy-free diets
- Extremely versatile — serve it with steak or pork, toss it with pasta and cheese, or top a savory bowl of oats and a soft-cooked egg.
What you’ll need
Only a few simple ingredients are required.
- Broccolini: a tender hybrid of broccoli and Chinese broccoli. In U.S. markets it usually comes in bunches of about 6–7 ounces; this recipe uses two bunches (about 14 ounces / 400 g).
- Olive oil, plus a pinch of salt and pepper.
How to make it
Follow these straightforward steps to roast broccolini that’s browned, crisp, and tender. The full ingredient amounts and exact cooking times are listed in the recipe card below.
- Preheat the oven to 425°F (220°C) and place racks in the upper and lower thirds.
- Wash and thoroughly dry the broccolini.
- Trim a thin slice from the end of each stem and slice any particularly thick stalks lengthwise so pieces cook evenly.
- Toss the broccolini with olive oil, salt, and pepper in a large bowl or directly on a baking sheet, then spread it on two rimmed baking sheets without crowding.
- Roast for about 15 minutes, rotating the pans if needed, until the broccolini is browned at the tips and tender when pierced. Adjust time slightly to reach your preferred level of crispness.
Expert tips and FAQs
The contrast of crisp exterior and tender interior is at its best right after roasting, so plan to cook broccolini shortly before serving when possible. Leftovers keep well: store in an airtight container in the refrigerator for up to a week. Reheat briefly in the oven or microwave, or enjoy cold or at room temperature.
More go-to sautéed vegetable side dishes
- Garlicky spinach
- Sautéed mushrooms
- Zucchini and onions
More favorite roasted cruciferous veggies
- Roasted cauliflower steaks
- Miso- and maple-roasted Brussels sprouts
Crispy Roasted Broccolini Recipe
Ingredients
- 2 bunches broccolini (about 14 ounces / 400 g total)
- 2 tablespoons olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F and position racks in the upper and lower thirds. Line two rimmed baking sheets with parchment if desired.
- Wash and dry the broccolini, then trim a thin slice from each stem.
- Slice any especially thick stalks lengthwise so they cook evenly.
- Toss the broccolini with olive oil, salt, and pepper until well coated. Spread in a single layer on the prepared baking sheets without crowding.
- Roast for about 15 minutes, until the tips are browned and the stems are tender. Adjust time slightly if you prefer more or less char.
Notes
The contrast of crisp edges and tender centers is best right after roasting, so serve soon after it comes out of the oven. Leftovers keep in an airtight container in the refrigerator for up to a week and can be enjoyed cold, at room temperature, or briefly reheated.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Additional Info
Course: Sides
Cuisine: American