Here’s how to roast broccolini in the oven with garlic so it turns out tender, flavorful, and slightly crisped. This simple, healthy side is a favorite topped with grated Parmesan or a squeeze of lemon. If you haven’t tried broccolini—the milder, more delicate cousin of broccoli—you’re in for a treat.
If you’ve seen broccolini at the store and weren’t sure what to do with it, this method is foolproof. Toss the stalks with extra virgin olive oil and a simple blend of herbs and garlic, then roast until the stems are just tender and the florets take on light golden edges.
While air-fryer broccolini is a great option, roasting in the oven is convenient when you’re already baking other components of the meal. It’s an easy way to serve a vibrant green vegetable alongside chicken, pork, or beef.
For picky eaters, proper seasoning can make all the difference. A little salt and garlic powder go a long way; add dried thyme, oregano, and basil for a well-rounded, familiar flavor that most people enjoy.
The key to great flavor is coating each stalk evenly. Mix the oil and seasonings, then use your hands to rub the mixture over every piece so the florets and stems are well covered.
Ingredient Notes
Plan on about two broccolini stalks per person; a single sheet pan holds roughly 10–12 stalks in a single layer, so use a second tray for larger groups. Choose good-quality extra virgin olive oil to help the broccolini stay moist and to encourage light browning without making them greasy.
Season simply: salt, garlic powder, thyme, oregano, and a touch of basil work excellently. These staple herbs create a familiar, savory profile that complements the vegetable without overpowering it.
Variations
To add heat, stir in diced roasted jalapeño (remove seeds and membranes to reduce intensity). For an Asian-inspired twist, finish with a drizzle of sesame oil and a sprinkle of sesame seeds. A squeeze of lemon or a dusting of Parmesan at the end brightens and rounds out the flavors.
How Long to Cook Broccolini in the Oven
Roast broccolini for about 7–10 minutes at 350°F (175°C), depending on thickness. Thin stalks become fork-tender closer to 7 minutes; thicker stalks may need closer to 10 minutes. Watch for tender stems and lightly browned florets.
Frozen Broccolini in Oven
If using frozen broccolini, add 3–5 minutes to the cooking time and be sure pieces are separated on the pan. Toss frozen pieces with oil and seasonings before baking for the best texture and flavor.
How to Serve
Serve broccolini straight from the oven, or finish with a light sprinkle of grated Parmesan and a squeeze of lemon for extra brightness. It pairs well with roasted or grilled proteins and complements almost any main course.
A convenient approach is to roast your main protein on one pan and add the broccolini on another rack toward the end of cooking so everything finishes together. This saves time and ensures hot, freshly roasted vegetables at the table.
Broccolini in Oven Recipe
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Equipment
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1 sheet pan
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Paper towels
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Small bowl or dish
Ingredients
- 10 stalks broccolini, rinsed, left whole
- 2 tbsp olive oil
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1/3 tsp salt
- 2 tbsp garlic, minced
Instructions
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Preheat the oven to 350°F (175°C). In a small bowl, combine the olive oil, dried herbs, garlic powder, minced garlic, and salt. Set aside.
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Rinse broccolini under cool water and pat dry on paper towels. Press gently to remove excess moisture so the oil will cling to the stalks.
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Line a sheet pan with parchment paper or spray with nonstick spray. Spread the broccolini in a single layer.
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Drizzle the seasoned oil over the broccolini and use your hands or a spatula to coat each stalk. Bake for 7–10 minutes, until stems are fork-tender and florets are lightly browned. Serve warm with grated Parmesan or lemon if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.