This roasted broccolini recipe takes just 15 minutes! The broccolini is tossed in a delicious mixture of olive oil, garlic, and chili flakes and roasted until tender. It’s a great healthy side dish!
We’ve been eating a lot of green lately. Lots and lots of green. I’m not complaining because it’s quite a healthy little habit we’ve developed. I’m not sick of it yet, so keep the greenery coming! Plus, it’s a nice pre-cursor to all of the holiday indulgence that’s lurking around the corner. 🙈
When you discover that Costco has 2 pound bags of organic brussels sprouts, you find a way to eat as much of them as possible. You sauté them with sriracha. You add them to pasta. You oven roast them. You eat all of the brussels.
And when you discover that they also have 4 pound bags of organic broccolini and you’ve never even tried it before, you do the same. Broccolini is a fairly new staple in our kitchen but it’s quickly become one of our favorite foods and this is our favorite way to cook it. Despite the fact that we shared this broccolini pasta first, we actually tried oven roasting them before any other method. I’m a sucker for simple, oven roasted approach to vegetables. I think it’s the best way to bring out all of the flavors and get an idea what goes best with each veggie.
In broccolini’s case, oven roasting couldn’t be easier. Just a drizzle of good olive oil, plenty of minced garlic, chili flakes, sea salt, and pepper. 15 minutes in the oven transforms the hardy, cruciferous stems into tender stalks with crispy floret tips. Think asparagus. Only better. Snatch-them-off-the-baking-sheet-while-they’re-still-hot better.
And can we talk about how they look like a miniature forest? I <3 cute food.
Depending on the night, we like to roast a pan of broccolini just like this and serve it over rice or quinoa. It’s so simple and perfect for a quick weeknight dinner side, but it looks beautiful enough to serve at, shall we say, Thanksgiving? 😏 Whether you’re hosting or attending, you can marinade the broccolini in a Ziplock ahead of time and throw it in the oven at the last minute. Arrange some sliced lemon or oranges over the broccolini for an extra touch of flair.
- Serves: 4
- Calories: 122
- Fat: 9 g
- Saturated fat: 0.8 g
- Unsaturated fat: 8.2 g
- Trans fat: 0 g
- Carbohydrates: 9 g
- Sugar: 2.1 g
- Sodium: 436.8 mg
- Fiber: 3.1 g
- Protein: 4.3 g
- 1 lb. broccolini
- 3 cloves garlic, minced
- ½ Tablespoon chili flakes
- 3 Tablespoons oil
- 3 Tablespoons tamari or soy sauce
- Preheat the oven to 375º and line a baking sheet with parchment.
- Wash broccolini thoroughly.
- Spread the broccolini out on the baking sheet and drizzle with oil and tamari. Evenly sprinkle garlic and chili flakes.
- Roast for 15 minutes in the oven.