Roasted Broccolini
Get ready to transform humble broccolini into a caramelized, garlic-infused side dish that’ll make you forget plain steamed vegetables ever existed. With crispy florets and tender stalks, this recipe turns vegetables into the star of your dinner table.
The magic happens when high heat meets perfectly seasoned broccolini, creating irresistibly crispy edges while keeping the stems tender-crisp. Plus, those roasted garlic cloves become sweet little nuggets of flavor that’ll have everyone fighting for the last piece.
Ingredients
For the Roasted Broccolini:
- 2 medium bunches broccolini (about 1 pound)
- 2½ tablespoons extra virgin olive oil (plus extra if needed)
- 3 cloves garlic, smashed and peeled
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Optional Additions:
- 3 tablespoons grated Parmesan
- Pinch red pepper flakes
- Fresh lemon juice
Steps
- Position rack in the center of your oven and preheat to 425°F (218°C). Prepare a large rimmed baking sheet with nonstick spray or parchment paper. The high temperature ensures proper caramelization without soggy results.
- Trim broccolini stems and split any thick stalks lengthwise. Even thickness is crucial for uniform cooking – aim for pieces about ½-inch in diameter. Place on prepared baking sheet.
- Add smashed garlic cloves (smashing releases more flavor than chopping), drizzle with oil, and season with salt and pepper. If using red pepper flakes, add now for best flavor distribution.
- Thoroughly coat every piece, especially the florets – dry spots will burn. Arrange in a single layer with cut sides down against the pan for maximum caramelization. For cheesy version, sprinkle Parmesan now.
- Roast for 10-15 minutes until crisp-tender with charred edges. Rotate pan 180 degrees at halfway point. Check doneness by piercing thickest stem with a fork – it should meet slight resistance.
Smart Swaps
- Skip Parmesan and use 2 tablespoons nutritional yeast for vegan option
- Replace olive oil with 2½ tablespoons avocado oil for higher smoke point
Make It Diabetes-Friendly
- Already low-carb at 6g net carbs per serving
- Pair with lean protein to further reduce glycemic impact
- Consider adding 1 tablespoon pine nuts for healthy fats that slow absorption
Pro Tips
- Don’t crowd the pan – leave space between pieces for proper browning
- Pat broccolini completely dry before roasting to achieve better crispiness
- Save the garlic cloves to spread on bread or mash into dressings