This roasted broccolini with garlic, lemon, and Parmesan is the kind of side dish that makes the main course jealous. It’s fast, elegant, just the right amount of spicy, and downright addictive, all baked on one sheet pan with zero fuss.
If you’re looking for the best broccolini recipe to serve with roast chicken, salmon, or even tossed on a salad, this one checks every box: roasted, garlicky, citrusy, and finished with finely grated Parmesan cheese.
A Quick Note from My Kitchen
I started making this roasted broccolini many years ago, but I make it more often since I started my weight loss journey with Mounjaro. It is one of my favorite vegetables, especially in the cooler months when I crave something warm, bright, and easy. It’s tender, full of flavor, and never boring. I serve it next to chicken, salmon, or pork, and I honestly never get tired of it.
Why This Roasted Broccolini Recipe Works
Broccolini, sometimes called baby broccoli, roasts beautifully in the oven. It gets crisp-tender, slightly charred at the edges, and absorbs flavor like a sponge.
Tossing it in a lemon-garlic oil mixture before baking allows the garlic to mellow, the red pepper flakes to add a subtle kick, and the lemon zest to brighten every bite. Finishing it with a squeeze of lemon juice and Parmesan? That’s the chef’s kiss.
If you’ve never tried oven-roasted broccolini, you’re in for a treat. It’s quicker than steaming and ten times more flavorful.
Ingredients You’ll Need
Here’s what goes into this easy roasted broccolini side dish:
- Broccolini – Also known as baby broccoli. It’s sweeter and more tender than regular broccoli. Trim the ends and split thick stalks for even roasting.
- Olive oil – Helps everything roast evenly and adds depth of flavor.
- Garlic cloves – Fresh and finely minced so it doesn’t burn.
- Red pepper flakes – Add a little heat. Adjust to your taste.
- Salt – Balances the bitterness of the greens and enhances flavor.
- Lemon – Both the zest and juice are used for layered citrus flavor.
- Grated Parmesan – Adds salty, nutty richness right before serving.
How to Roast Broccolini (Step-by-Step Overview)
This roasted broccolini recipe comes together in under 30 minutes and uses just one baking sheet. Perfect for weeknights, holidays, or dinner parties.
Step 1: Prep the broccolini: Trim the broccolini ends and slice any thick stalks lengthwise. Rinse and pat dry.
Step 2: Make the lemon-garlic oil mixture: In a small bowl, combine olive oil, minced garlic, red pepper flakes, salt, and lemon zest.
Step 3: Toss and spread: Place broccolini on a parchment-lined sheet pan. Drizzle with the lemon-garlic oil mixture and toss to coat. Spread in a single layer.
Step 4: Roast: Bake in a 425°F oven for 15 minutes, or until tender and starting to crisp at the edges.
Step 5: Finish with lemon juice and Parmesan: Right out of the oven, squeeze fresh lemon juice over the top. Sprinkle with grated Parmesan and serve hot.
Expert Tips for Roasting Broccolini
- Don’t overcrowd the pan – Broccolini needs space to crisp. Use two sheet pans if needed.
- Zest before you juice – It’s nearly impossible to zest a squeezed lemon.
- Don’t skip the drying – Damp broccolini will steam, not roast.
- Watch the garlic – Toss it into the oil mixture so it sticks to the broccolini and doesn’t burn.
How to Serve Roasted Broccolini
This broccolini side dish pairs beautifully with just about everything. Here are a few ideas:
- With roast chicken or pork tenderloin
- Next to baked salmon or shrimp
- Over quinoa, rice, or farro as a grain bowl base
- Tossed into pasta with a drizzle of olive oil and extra Parmesan
- As part of a veggie platter alongside roasted cauliflower or Brussels sprouts
FAQs About Oven Roasted Broccolini
They’re essentially the same thing. Both have longer stems and smaller florets than regular broccoli, and are more tender and less bitter.
Yes, but cut it into small florets and reduce roasting time slightly (14–18 minutes) to avoid overcooking.
Not at all. You can skip it or try something different. For a salty, savory kick, try crumbled feta or goat cheese, both melt slightly on the warm broccolini and add a creamy contrast.
If you want something bold and nutty, aged Manchego or sharp white cheddar shaved thinly can also work beautifully. Even a little blue cheese can be delicious if you’re pairing this dish with steak or grilled meats.
Yes. Cook at 375°F for about 10–12 minutes, shaking halfway through. Keep an eye on the garlic to prevent burning.
If you are using a lower oven temp, roast for 25 minutes instead. It won’t get quite as crispy but will still be tender. The secret to a crispy, roasted broccolini is the high temperature.
Finally, if you’ve been searching for a foolproof roasted broccolini recipe, this lemon-garlic version is about to become your new go-to. It’s fast, fresh, flavorful, and effortlessly elegant.
Save it. Rate it. Roast it again next week. You’ll see what I mean.
More Recipes To Love
Roasted Broccolini With Garlic And Lemon
Ingredients
- 16 ounces broccolini, trimmed and split into florets
- 3 tablespoons olive oil
- 4 garlic cloves finely minced or crushed
- ½ teaspoon red pepper flakes adjust to taste
- ½ teaspoon salt
- 1 lemon zested and halved
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a small bowl, mix the olive oil, minced garlic, red pepper flakes, salt, and lemon zest to create a lemon-garlic oil mixture.
- Place the broccolini florets on the prepared baking sheet.
- Drizzle the lemon-garlic oil mixture over the broccolini and toss well to coat evenly.
- Spread the florets into a single layer, making sure they’re not overcrowded.
- Roast for 15 minutes, or until the broccolini is tender and the edges are starting to crisp.
- Remove from the oven and immediately squeeze fresh lemon juice over the broccolini.
- Sprinkle with grated Parmesan cheese and serve warm.
Notes
- Broccolini tips: If the stalks are thick, slice them lengthwise so they roast evenly.
- Watch the garlic: Toss it well with the oil so it clings to the broccolini, this helps prevent it from burning in the pan.
- Cheese options: Parmesan is classic, but Pecorino Romano or Grana Padano would also be great.
- Make it vegan: Skip the cheese or use a dairy-free alternative.
- Optional add-ins: Toasted pine nuts, slivered almonds, or a sprinkle of crispy breadcrumbs can add texture.
- Storage: Best fresh, but leftovers keep in the fridge up to 2 days. Reheat in a skillet or toaster oven for best texture.