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Oven-Roasted Broccolini

Oven-Roasted Broccolini

Ingredients

Directions

  1. Heat oven to 425°F.
  2. Trim ends away from broccolini, then divide lengthwise in halves or quarters.
  3. Cut lemon in half lengthwise, then slice into small wedges. 
  4. Peel shallots, then quarter lengthwise.
  5. Transfer broccolini, lemon and shallots to a large bowl and drizzle with olive oil. Sprinkle with chili flakes then toss and spill onto a large baking sheet, spreading everything out evenly.
  6. Transfer to oven and bake for 14-15 minutes, or until the shallots caramelize and the tips of the broccolini get slightly crispy.
  7. To serve: Stir butter together with lemon juice. Brush on to veggies and lemon. Add a sprinkle of kosher salt, black pepper and balsamic vinegar, if using. Serve immediately.
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Oven-Roasted Broccolini

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Fresh broccolini roasted with lemon wedges and shallots, then finished with a tangy lemon butter…

  • clock icon
    25 MIN
  • 4 SERVINGS
Oven-Roasted Broccolini.

Need a tasty, healthy side dish recipe? Try this OVEN-ROASTED BROCCOLINI!

Eating more fresh veggies is always a good idea, so we’ve developed this recipe with flexibility in mind. This easy side dish can be enjoyed on its own, partnered with other vegetarian sides, or accompanying a favourite main course. Perfect for weeknight meal plans, we know you’ll love this OVEN-ROASTED BROCCOLINI, so try it, stat!

Here’s why this broccolini recipe works:

  • Broccolini is a healthy green cruciferous vegetable that is low in calories and high in fibre.
  • You’ll only need a few key ingredients to make it.
  • The entire dish only takes about 20 minutes to make.
  • You can enjoy it either fresh from the oven or chilled.

Hungry for healthy? Here’s how to make OVEN-ROASTED BROCCOLINI.

Ingredients needed to make Oven-Roasted Broccolini.

INGREDIENTS

Nine ingredients total; olive oil and butter, three seasonings, and finally broccolini, lemon wedges, fresh lemon juice and shallots. So, what’s the takeaway? When you head to your local supermarket, you’ll probably only need to pick up the broccolini, lemons and shallots, then you’re good to go. Nice!

Three bunches of fresh broccolini.

BROCCOLINI

But wait, there’s more! We already told you how fresh BROCCOLINI is low in calories and high in fibre, but how about some additional nutrition facts? This stellar green veggie was first developed in Japan in 1993 and is a hybrid of broccoli and gai lan, a vegetable common in Asian cuisine. Sometimes referred to as “baby broccoli”, broccolini has smaller florets than broccoli and long, tender stems. The taste profile is slightly peppery and sweet, and it’s loaded with vitamins A, D, calcium and magnesium. Preparing it for this recipe couldn’t be simpler; trim away the very end of the stalk. That’s it, have at it!

A large glass bowl filled with the broccolini, lemon wedges and sliced shallots.

ONE BOWL

We crafted this recipe to keep the vegetables as fresh tasting as possible. We skipped blanching the broccolini, deciding instead to roast it raw until tender-crisp. We also opted for shallots instead of garlic, eliminating further prep. Shallots are more delicate so they can be added raw too, and the way they caramelize and soften during the 15-minute bake time adds a wonderful flavour and texture. 

For best results, follow our lead and toss the veggies with the seasoning and oil before spilling them onto the baking tray for the oven-roasting portion of the program. Super easy!

The broccolini, lemon and shallots spread out on a large baking tray.

SHEET PAN SIDE DISH

Making a side dish in this fashion is tried and true, consistently perfect every time. After making it, be sure to come back to WATC and check out our delicious SHEET PAN TOMATOES AND PEPPERS and this easy BROCCOLI AND CHICKPEA SHEET PAN. If you’re more game for a main, our CHICKEN PICCATA is out of this world!

A bottle of balsamic vinegar, lemon juice and seasoning.

LEMON BUTTER

Adding a brush of lemon juice mixed with melted butter is the final step to the recipe. Give the dish a brush as soon as it comes out of the oven, then marvel at the way the lemon brightens all the flavours. I also add a tiny drizzle of aged balsamic vinegar too, just for a tiny hit of sweetness. If dairy and sweet things are a no-no for you, fear not – the squeeze of lemon is still a great finish.

The tray of oven-roasted vegetables fresh from the oven.

SERVE

This dish pairs perfectly with virtually all of the salads included in our famous 32 BEST SALAD RECIPES roundup. We also like it served with this EASY BAKED SALMON RECIPE or simple ROAST CHICKEN

Oven-Roasted Broccolini.

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Oven-Roasted Broccolini

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Oven-Roasted Broccolini

Ingredients

  • For the broccolini:
  • 3 bunches broccolini, about 1½ pounds
  • 4 shallots
  • 1 lemon
  • 3 tablespoons olive oil
  • ½ teaspoon chili flakes
  • For the lemon butter:
  • 2 tablespoons butter, melted
  • juice from ½ a lemon
  • To serve:
  • sprinkle of kosher salt
  • sprinkle of black pepper
  • drizzle of balsamic vinegar (optional)

Directions

  1. Heat oven to 425°F.
  2. Trim ends away from broccolini, then divide lengthwise in halves or quarters.
  3. Cut lemon in half lengthwise, then slice into small wedges. 
  4. Peel shallots, then quarter lengthwise.
  5. Transfer broccolini, lemon and shallots to a large bowl and drizzle with olive oil. Sprinkle with chili flakes then toss and spill onto a large baking sheet, spreading everything out evenly.
  6. Transfer to oven and bake for 14-15 minutes, or until the shallots caramelize and the tips of the broccolini get slightly crispy.
  7. To serve: Stir butter together with lemon juice. Brush on to veggies and lemon. Add a sprinkle of kosher salt, black pepper and balsamic vinegar, if using. Serve immediately.

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