Roasted Broccolini Recipe

Preheat and clean

Preheat the oven to 425°F (220°C). Rinse the broccolini under cold water and pat dry thoroughly with kitchen towels or paper towels. Trim the bottom 1/2 inch of stems if woody; leave smaller stems intact.

If any thick stems remain, slice them lengthwise so they roast evenly with the thinner pieces.

In a large bowl, combine 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp lemon zest, the minced garlic (press or finely mince the 1 clove), 3/4 tsp kosher salt (see note), and 1/2 tsp freshly ground black pepper. Whisk briefly to emulsify.

Place the broccolini in the bowl and toss thoroughly to coat stems and florets. Let sit for 5 minutes to allow flavors to meld.

Arrange the coated broccolini in a single layer on a rimmed baking sheet. Spread them with the florets facing inward so they roast evenly; do not overcrowd. If needed, line the sheet with parchment for easier cleanup.

Sprinkle the broccolini with the remaining 2.25 tsp kosher salt (adjust total salt to taste) and the remaining 1/2 tsp black pepper, and evenly scatter 1 tsp red pepper flakes over the top.

Roast in the preheated oven for 12–16 minutes, until stems are crisp-tender and florets show golden brown edges. At about 8 minutes, shake the pan or use tongs to turn the broccolini so it browns evenly.

Remove the pan from the oven. Immediately squeeze the roasted broccolini with any remaining lemon juice if desired (use the lemon wedges).

While still hot, sprinkle 1 oz (about 1/4 cup) grated Parmesan cheese evenly over the broccolini so it melts slightly. If using, add the extra 1 tbs grated Parmesan and additional lemon wedges for garnish.

Taste and adjust seasoning with additional salt or pepper if necessary. Serve warm.