Servings: 4

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Roasted Broccolini


2 bunches broccolini
4 cloves garlic, crushed and peeled
1 to 2 tablespoons olive oil
Salt and pepper to taste


Preheat oven to 425 degrees.

With vegetable peeler, peel off woody ends of broccolini, and halve any thick stalks lengthwise. Place broccolini and garlic cloves on rimmed baking sheet (lined with aluminum foil for easy clean-up). Drizzle with olive oil and season to taste, toss to coat, then spread vegetables into single layer.

Roast 20-25 minutes until florets are brown and crispy.


  • Squeeze on lemon juice and sprinkle with parmesan cheese and/or toasted pine nuts. (You can even roast a lemon half along with broccolini!)
  • Drizzle on toasted sesame oil and sprinkle with red pepper flakes.

Source: Frieda’s Inc.