Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Rinse the broccolini under cold water and trim off any tough ends.
- In a large bowl, toss the broccolini with olive oil, minced garlic, salt, and pepper until well-coated.
- Spread the seasoned broccolini on a baking sheet in a single layer.
- Roast in the preheated oven for 15-20 minutes until tender and slightly browned.
- Remove from the oven and squeeze fresh lemon juice over the top before serving.
Nutrition
Notes
Garlic distribution: I find that mincing the garlic too finely can cause it to burn before the broccolini is done, so I like to slice it into thin slivers for a more even roast.
Storage tip: If you have leftovers, store them in an airtight container in the fridge for up to three days, but don't reheat them in the microwave or they'll turn mushy.
A quick blast in a hot skillet works much better.
Make-ahead tip: You can wash and trim the broccolini and slice the garlic up to a day in advance, but wait to toss everything with oil and salt until just before roasting to keep the texture crisp.
Common mistake to avoid: Crowding the baking sheet is the biggest error I see.
If the broccolini is piled up, it steams instead of roasting, so use two sheets if needed to keep everything in a single layer.
Serving suggestion: I love serving this alongside a simple roasted chicken or fish, and the lemon juice at the end really brightens everything up.
For a vegetarian meal, try it over a bed of creamy polenta or quinoa.
Equipment alternative: If you don't have a baking sheet, a cast iron skillet works great for roasting broccolini.
Just make sure to preheat it in the oven for a few minutes before adding the broccolini for extra browning.
Lemon juice timing: Don't squeeze the lemon over the broccolini until right before serving.
If you add it too early, the heat will cook the lemon and make it taste bitter instead of bright and fresh.
