You can bake it for 15 minutes to leave it green with just a few browned spots, or for 20-25 minutes for browned and crispy florets. Broccolini is one of my favorite side dishes. As much as I like roasted broccoli, broccolini is even better. Its stalks are more tender than broccoli’s, and its florets are more delicate. I enjoy sauteed broccolini and grilled broccolini, but roasted broccolini is especially good. The secret: Do not skimp on the olive oil and salt! That’s how you’ll get the most flavorful results.
Recipe Card
Broccolini: I like to use bagged, pre-washed broccolini, as shown in the photo below. This ensures the broccolini is dry when I coat it in oil and spices, which promotes browning. However, this is not mandatory. I have successfully used broccolini bunches many times. Olive oil: Plenty of it, and make it good olive oil - extra-virgin is best. To season: Kosher salt, black pepper, and garlic powder. Spread the broccolini on two parchment-lined, rimmed baking sheets. Drizzle it with olive oil. Use your hands to ensure the broccolini is well coated, especially the florets, as those can burn easily. Season the broccolini with salt, pepper, and garlic powder. Place the pans in an oven preheated to 425°F. Roast until the broccolini is tender-crisp and beginning to brown, for about 15 minutes. If you want it browned and crispy, bake for 20-25 minutes. Serve immediately.
Don’t Skimp on Oil and Salt
The secret to this recipe is to use plenty of good olive oil and kosher salt. However, if you use any salt other than Diamond Crystal - even a different brand of kosher salt - use just one teaspoon.
Adjust the Baking Time
You can adjust the baking time according to your preferences. If you’d like the broccolini tender-crisp, green, and browned just in spots, roast it for about 15 minutes. If you prefer it browned and crispy, roast it for 20-25 minutes. The photos below show the difference between these approaches:
Blackened salmon Chicken leg quarters Parmesan-crusted chicken Baked cod Rack of lamb Teriyaki salmon Baked salmon
In the photos below, you can see that I bake the broccolini and salmon in the same 425°F oven and then serve them together: I also like to serve roasted broccolini with baked pork chops, as shown in the photo below. For this meal, I roasted pork chops, green beans, and broccolini in a 400°F oven. The broccolini needed 25 minutes in the oven: And in this photo, I roasted a bunch of veggies that needed using up - broccolini, onions, and peppers. I roasted them for about 20 minutes in a 425°F oven and served them as a side dish to baked cod, which I also cooked in the same oven:
