Roasted Broccolini with Olive Oil and Garlic

Roasted broccolini is marvelous. The stalks become tender-crisp, and the florets are deliciously caramelized.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 173kcal

1 ½ pound fresh broccolini
6 tablespoons olive oil extra-virgin, divided
2 teaspoons Diamond Crystal kosher salt divided, or 1 teaspoon of any other salt including Morton kosher salt
½ teaspoon black pepper divided
1 teaspoon garlic powder divided

Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
Spread the broccolini on the baking sheets, dividing it evenly between the two pans.
Drizzle the broccolini with the olive oil, using 3 tablespoons for each pan. Use your hands to coat it in the oil, paying special attention to the florets.
Sprinkle the broccolini with kosher salt, black pepper, and garlic powder.
Place the pans in the preheated oven. For even roasting, I place one on the top rack and one on the bottom rack.
Roast the broccolini until the stalks are tender-crisp and the florets begin to brown, for about 15 minutes. If you want it browned with crispy florets, roast it for 20-25 minutes. Serve immediately.

Using bagged pre-washed broccolini helps with browning because it ensures it is completely dry when you coat it in olive oil.
You can adjust the baking time according to your preferences. If you'd like the broccolini tender-crisp, green, and browned just in spots, roast it for about 15 minutes. If you prefer it browned and crispy, roast it for 20-25 minutes.
You can use less olive oil, but it won't be as good. You can use just ¼ cup of olive oil, or use olive oil spray. Whatever you do, please make sure the broccolini is well-coated in oil. Otherwise, it could burn.
There's no need to flip the broccolini midway. You can swap the pans' locations and rotate them 180 degrees. While not mandatory, it promotes even roasting.
I don't recommend using frozen broccolini in this recipe.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them uncovered in a 350°F oven. You can also enjoy them cold, antipasti-style.