Roasted tenderstem broccoli (also known as broccolini or baby broccoli) is delicious when cooked until just crisp with garlic, olive oil, salt, and pepper.
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This broccolini is ready in under 30 minutes, almost all of which is hands-off time in the oven. It's a perfect side for pan-fried fish, really tasty mixed into some cooked pasta, or excellent alongside a grilled steak.
Even my few vegetable-averse friends enjoy this crispy, salty, earthy, and (best of all) garlicky treat.
What You'll Need
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- Tenderstem Broccoli also known as baby broccoli or broccolini
- Fresh Garlic You'll smash this lightly to get some of the olive oil and salt under the skin and expose the garlic a bit to the heat of the oven. The result is a lightly golden, savory addition that you can chop up and mix into the broccoli or sprinkle over many different dishes.
- Olive Oil The highest quality extra virgin olive oil that works within your budget is perfect for this dish. You will definitely taste the difference. However, if something super high quality is not in the cards, this will by all means still be an incredibly delicious side.
- Kosher Salt If you use a table or sea salt in the place of kosher salt, be sure to reduce the amount used or you will have a very salty end product.
- Fresh Black Pepper I love a good pepper mill that can grind fresh peppercorns to preserve their flavor. Here is a whole article on this year's best pepper mills.
How to Make
Step One Wash broccolini and trim the ends. Preheat the oven to 400°F.
Step Two Lightly crush the garlic.
Step Three Place broccolini and garlic cloves (skins on) on a sheet tray and drizzle with olive oil. Season with salt and pepper.
Step Four Once the oven is up to temperature, place the sheet tray on a middle to upper oven rack. Let roast for 25 minutes, checking around 15 to 20 minutes to ensure the garlic is not too dark.
When the broccolini is fully cooked, the leaves are crisp, and the garlic is lightly golden, remove from the oven and serve right away.
Variations
- You can use regular broccoli florets or thin broccoli steaks in this preparation, too. Just be sure to cut florets into bite-sized pieces and check often for doneness as they may take a bit more or less time.
- Add different dried or fresh herbs to the broccoli. Try some rosemary, chili flakes, and a squeeze of fresh lemon.
- Add other veggies to the tray. I love roasted tomatoes, carrots, celery, zucchini, summer squash, bell peppers, jalapeños... the list goes on. Any combination of these is excellent.
- Serve the broccoli alongside some Italian Chicken Cutlets, Pasta Aglio Olio e Peperoncino, or Calabrian Potatoes.
How to Store
This broccoli is best eaten right when it is finished cooking for a crispy texture. However, cooked broccoli will store for 3 to 5 days in the fridge. Move to the fridge within 2 hours of cooking for food safety reasons and store in an airtight container.
FAQ
Tenderstem broccoli is a brand name for baby broccoli or broccolini, a cross-breed of broccoli and Chinese broccoli. It has longer, thinner, less fibrous stalks than broccoli.
I don't recommend freezing roasted broccolini as the texture will suffer. It is, however, possible. This will last in the freezer for 2 to 3 months because of the garlic. If only freezing the broccolini, it can last up to 8 months.
You can reheat the baby broccoli in the oven at 450°F or 232°C for about 5 minutes, or you can reheat in the microwave for 1 to 2 minutes. The texture will be preferable in the oven, but the taste will be great either way.
Expert Tips
- To ensure your baby broccoli comes cooks completely and becomes crispy without burning the garlic, purchase a reliable oven thermometer to ensure your oven heat is accurate. Oven temperatures can vary by 50°F or more.
- To keep broccolini warm while you finish the other elements of your meal, heat your oven to its lowest setting, usually 170 to 200°F, and place your veggies in the preheated oven in an oven-safe dish.
- You can store the garlic in or out of its skin - this will not impact its taste or the length of its safety to eat.
- If you find your broccolini is more bitter than you would like, try removing some of the outer leaves along the stem.
How to Pair
Roasted tenderstem broccoli works in so many different recipes. Try:
- With Italian Chicken Cutlets. Squeeze lemon over the whole dish for some added brightness.
- Mixed into or serve alongside Pasta Aglio Olio e Peperoncino. You will be in garlic lovers' heaven.
- Served on Calabrian Potatoes with a runny egg (poached, fried) to create a rich coating with the yolk.
- With this deliciously spiced Lebanese Shawarma.
- Alongside these tender Asian Short Ribs.
- Eating this with your fingers. Maybe this is just for the serious vegetable lovers, but I will eat this right off the sheet tray. It's salty, crispy, and fulfills a certain craving like potato chips and french fries do.
Recipes You'll Love
More delicious roasted vegetable ideas:
Roasted Cherry Tomatoes on the Vine
📖 Recipe
Roasted Tenderstem Broccoli
Equipment
Ingredients
- 1 head broccolini ends trimmed about ¼ inch
- 2 tablespoons olive oil extra virgin
- 4 cloves garlic lightly crushed, in their skins
- ½ teaspoon kosher salt
- fresh black pepper to taste
Instructions
- Preheat oven to 400°F.
- Put broccolini on a sheet tray with lightly smashed garlic. Drizzle with olive oil and sprinkle salt and pepper over top.
- Roast in the oven for 25 minutes or until the broccoli is just crispy and the garlic is roasted and a light golden color.
Notes
- Tenderstem broccoli is also known as baby broccoli or broccolini.
- Serve alongside chicken cutlets, pan-fried fish, or grilled steak.
- Roasted broccoli will store in the fridge safely for 3-5 days.
- This will last in the freezer for 2 to 3 months because of the garlic. If only freezing the broccolini, it can last up to 8 months.
- To reheat, place on a sheet tray in the oven at 450°F for about 5 minutes.
- You can store the cooked garlic in or out of its skin. Neither choice will impact its taste or food safety.
- If you find your broccolini is more bitter than you would like, try removing some of the outer leaves along the stem.
- Add different vegetables to the tray for variety. Try carrots, celery, bell peppers, zucchini, summer squash, or jalapeños.
Rupali says
I love how simple and beautiful this broccolini tastes. My kids ate it and asked for more, which is saying something!
Genevieve says
That’s definitely a victory! Thanks so much Rupali.
Greta says
Love how simple it is and the taste is amazing.
Genevieve says
Thanks Greta! So glad you enjoyed this recipe.
Sherrie says
We loooove veggies in our house so this was an instant hit. So easy, so delish!
Genevieve says
I'm happy to hear it. Thanks Sherrie!
Kris says
Perfectly tender and delicious! Thank you for another winner!
Genevieve says
Thanks Kris!
Donna says
Perfectly cooked, and the flavors of the broccoli allowed to shine through. Perfect!
Genevieve says
Thank you!
Heidi says
We had this with chicken and my kids absolutely loved it! The garlic is what made it so tasty. I was eating it off the tray; I couldn't wait to get it on my plate. Thank you for sharing this yummy and healthy recipe!
Genevieve says
I have that same problem, Heidi. I can’t wait til it gets to the table. Happy to hear you enjoyed it!
MacKenzie says
Loved this broccolini recipe it turned out slightly crispy, tender and flavorful. My kids enjoyed it too!
Genevieve says
Yay! Glad the kids liked it. Thanks MacKenzie.
Michele says
I've always loved roasted broccoli, but this was the first time I had broccolini. It was delicious and easy to make. Thanks!
Genevieve says
Thank you, Michele!
Allyssa says
This is really easy to follow, loved this roasted tenderstem broccoli recipe! It's really tasty and very flavorful! Will surely have this again! Highly recommended!
Genevieve says
Thanks Allyssa!
k says
I just found a bunch of this at my local market and wanted to give it a try. I love roasting regular broccoli so this recipe seemed perfect to test out this version. Sooo good!
Genevieve says
Glad to hear you liked it! Thanks so much, K.
Angela says
I love how the flavor develops and make a great side dish with anything!
Genevieve says
Definitely super versatile! Thanks Angela.