Broccolini is like the long and tall cousin of average broccoli, but when roasted or cooked just right, it gets a better-caramelized flavor and slight char that tastes incredible.
I'm not joking when I say that this easy broccolini recipe is easy. You literally just toss three things together and throw it in a pan in the oven and call it a day. That's pretty simple by any standards. Add in that it only takes a few minutes to cook and we've got ourselves a delicious green side dish in no time!
Broccolini is as fun to eat as it is to say and if your family is large broccoli lovers like we are, then it's not hard to imagine this on the menu often.
- Soy sauce
- Olive oil
- Flaked salt *Optional
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Mixing bowl
- Baking sheet
- Cutting board
- Chef knife
Check out how to make oven roasted broccolini with these simple step-by-step instructions:
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper and set aside.
Wash and trim the ends off of your broccolini. Pat them dry with a paper towel.
In a large glass bowl or in a Ziploc bag, combine the oil, and soy sauce.
Add broccolini. Toss or shake to coat.
Place the coated broccolini onto the prepared baking sheet in an even layer. Top with flaky or coarse salt, if desired.
Bake for about 15 minutes until crispy and caramelized looking.
Serve warm and enjoy.
🍴 Recipe Tips
Not all broccolini stalks are created equal. Some are very wide like your average broccoli floret, but others can be thinner. Cutting down the length of the broccolini could be a good way to get the pieces more uniform in size.
The added salt is a nice touch to the broccolini as it really helps to bring out a little more flavor and add a salty flavor that works great with the roasted broccolini. That said, if you prefer a less salty veggie, you can omit it entirely and never miss it.
Broccolini tastes almost exactly like regular broccoli except it's not as strong in flavor. This means it can easily be modified in recipes to hold up to some unique flavor pairings and turn out tasty!
It's a cross-breed plant that comes from a mix of our broccoli and Chinese broccoli. Together we get the larger heads we get in our florets with the long stems the Chinese broccoli is known for giving us a more unique vegetable with the best of both worlds.
Similar to asparagus, cutting off the ends of the stalk is a great way to remove the dry ends. For larger floret heads cutting down the stem can make them smaller, give you more individual pieces to work with, and help make them cook more evenly.
Other recipes to try soon
- Momma's Egg Salad Recipe
- The Best Lemon Poppy Seed Muffins
- Creamy Leftover Turkey Wild Rice Soup
- Roasted Frozen Cauliflower
- Homemade Pumpkin Spice Creamer
- Juicy Oven Roasted Dry Brined Turkey
Oven Roasted Broccolini
- .5 lb broccolini ($1.24)
- 2 tablespoon olive oil ($0.26)
- ½ tablespoon soy sauce ($0.13)
- flaky or coarse salt *optional
- Preheat an oven to 425 degrees F and line a baking sheet with parchment paper.
- Wash and trim ends off of broccolini. Pat dry with paper towel.
- Toss in a bowl with soy sauce and olive oil.
- Place coated broccolini on prepared baking sheet. Top with flakey or coarse salt (to taste).
- Bake for 15 minutes. Serve and enjoy.