Roasted Broccolini with Lemon and Garlic

Roasted broccolini on a plate with lemon slices and a fork.

Roasted Broccolini with Lemon and Garlic

Roasted broccolini is delicious when cooked until just crisp with garlic, olive oil, salt, pepper, and a squeeze of lemon. It's a simple, versatile side dish perfect for just about any meal.

5 from 70 votes

Print Pin

Course: Side Dish

Cuisine: American

Prep Time: 2

Cook Time: 25

Total Time: 27

Servings:

Calories: 133kcal

Equipment

Sheet Pan

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
lemon wedges

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.
Serve with lemon wedges.

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.

Nutrition