Roasted Broccolini With Garlic And Lemon

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Roasted Broccolini With Garlic And Lemon

Roasted broccolini with lemon, garlic, and Parmesan, a quick, flavorful side dish made on a sheet pan. Crisp edges, bright flavor, ready in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: servings

Calories: 168kcal

Author: Gabriela

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.

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