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Close-up of roasted broccolini topped with melted grated cheese, highlighting crispy edges and a golden, slightly browned texture. The roasted broccolini stems and florets appear tender, well-seasoned, and perfectly cooked.

Oven Roasted Broccolini with Garlic, Parmesan, and Lemon

Lindsey Neumayer (Adapted from Ina Garten)
This easy roasted broccolini is crisp-tender with charred edges, sweet roasted garlic, melty Parmesan, and a bright hit of lemon zest. It’s an easy oven roasted broccolini side dish that pairs with almost anything and tastes restaurant-level with minimal effort.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American, Italian
Servings 4
Calories 176 kcal

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Equipment

  • 2 sheet pans half-sheet size
  • 1 knife & cutting board
  • 1 microplane

Ingredients
  

  • 440 g broccolini about 2 bunches, trimmed
  • 10 g garlic rough-chopped, about 3 cloves
  • 50 g olive oil not dries out
  • 3 g kosher salt about 1 tsp, to taste
  • ¼ tsp black pepper to taste
  • 20 g parmesan cheese freshly shredded, about 1/3 cup.
  • 2 g lemon zest about 1 tsp, finely grated.

Instructions
 

  • Preheat oven. Preheat the oven to 400°F.
  • Prep broccolini. Trim 1–2 inches off the ends and remove most large leaves.
  • Chop garlic. Rough-chop the garlic so it roasts quickly without burning.
  • Spread on pans. Divide broccolini and garlic between 2 half-sheet pans (or 1 large 3/4-sheet pan). Leave space so it roasts, not steams.
  • Oil + season. Drizzle with olive oil and toss to coat. Season with salt and black pepper.
  • Roast. Roast for 8–10 minutes, until just starting to wilt and brown.
  • Add Parmesan. Remove pans from the oven and sprinkle Parmesan over the florets.
  • Finish + serve. Return to the oven for 3–5 minutes, until the cheese is melty and the florets are browning. Top with lemon zest and serve immediately.

Notes

ℹ️ troubleshooting tips

  • dry, dry, dry - make sure that your broccolini is totally dried off after prepping it to remove as much moisture from the equation as possible. Moisture = the enemy in roasting veggies! This is the number one reason you end up with soggy veg compared to flavorful, crispy, tender roasted veggies.
  • get the right temperature - if you don’t have an oven thermometer, get one. Just like my love for kitchen scales, my love for oven thermometers runs deep. 
  • burnt garlic - don’t chop your garlic too small or you risk burning it. Chopping your garlic into larger bits (aka a rough chop vs. a mince) is the key to getting nicely roasted bits of garlic that are flavorful without being torched. 
  • even roasting - slice larger broccolini stalks in half to help them roast quickly and evenly. Larger stalks will take longer to roast, and you risk burning the florets while the stalks remain undercooked. Additionally, you’ll want to be sure to not overcrowd the pan so the florets roast.

Nutrition

Calories: 176kcalCarbohydrates: 8gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 3mgSodium: 401mgPotassium: 17mgFiber: 1gSugar: 2gVitamin A: 1805IUVitamin C: 93mgCalcium: 136mgIron: 1mg
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Keyword: dinner, lemon zest, oven roasted, parmesan, roasted, The Balancing Act, The Oomph, The Pop