Perfect Garlic Roasted Broccolini
This foolproof recipe transforms broccolini into a crispy, caramelized side dish with savory garlic and a bright lemon finish. Ready in just 20 minutes with minimal hands-on work.
Equipment
- Large rimmed baking sheet (half-sheet pan)
- Large mixing bowl
- Microplane or zester (for lemon)
- Sharp chef's knife and cutting board
Ingredients
- 2 bunches broccolini about 1.5 lbs total, ends trimmed
- 4 tablespoons extra virgin olive oil divided
- 6 cloves garlic thinly sliced
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes optional, for heat
- 1 large lemon zested and cut into wedges for serving
Instructions
- Preheat your oven to 425°F (220°C) with a rack in the center position. Place a large, rimmed baking sheet in the oven to preheat as well. A hot pan is the secret to getting those beautifully crispy, caramelized edges without steaming the broccolini.
- While the oven heats, prepare the broccolini. Wash and thoroughly dry the bunches. Trim about 1/2 inch off the woody ends. If any stalks are very thick, you can slice them in half lengthwise to ensure even cooking. Place the dried broccolini in a large bowl.
- In a small bowl, combine 3 tablespoons of olive oil, the thinly sliced garlic, salt, black pepper, and red pepper flakes (if using). Pour this mixture over the broccolini and use your hands to toss everything together, ensuring every stalk is evenly coated. The hands-on method is best for distribution.
- Carefully remove the hot baking sheet from the oven. Drizzle the remaining 1 tablespoon of oil onto the pan and swirl to coat. Arrange the broccolini in a single, uncrowded layer. This space is crucial for proper roasting, not steaming. Roast for 12-15 minutes.
- After 12 minutes, check for doneness. The broccolini is ready when the stems are tender when pierced with a fork and the florets are crispy and deeply browned in spots. Remove from the oven and immediately transfer to a serving platter to prevent overcooking on the hot pan.
- Finish the dish by sprinkling the fresh lemon zest over the top. Serve immediately with lemon wedges on the side for squeezing. The hot broccolini will absorb the bright, fresh lemon juice perfectly.
Notes
Chef's Tips:
• For the crispiest results, do not line the pan with parchment or foil. The direct contact with hot metal is key.
• The broccolini will release a lot of water if not dried thoroughly, leading to steaming instead of roasting.
• Serve this alongside simply roasted chicken, seared salmon, or as part of a grain bowl for a complete meal.
Food Safety:
• Always wash fresh produce thoroughly under cool running water before preparing.
• Use separate cutting boards for produce and raw proteins to prevent cross-contamination.