Oven Roasted Broccolini

Low CarbPaleoVeganBroccoli

Easy-to-make roasted broccolini! Healthy, paleo, and gluten-free.

Photography Credit: Elise Bauer

Have you encountered broccolini? It looks like broccoli rabe, or a baby version of broccoli, but in truth it is neither of those vegetables, but a hybrid developed out of Japan. Unlike broccoli rabe, broccolini is not at all bitter, and even though it looks like broccoli, it doesn’t taste like it, but is sweeter and nuttier.

It’s delicious! And like other members of the brassica family, broccolini is loaded with iron and vitamins.

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How to you cook broccolini? You can steam it, sauté it, or do what we’ve done here, roast it in the oven. More tender than broccoli, it cooks faster, so it’s better to roast it at a higher temp (in our case under the broiler) for a short amount of time.

Roasted Broccolini

This recipe couldn’t be easier! Just toss the broccolini with garlic, olive oil, salt, and pepper, and put it under the broiler for a few minutes.

Oven Roasted Broccolini Recipe

  • Prep time: 5 minutes
  • Cook time: 8 minutes
  • Yield: Serves 4

If you want, squeeze a little lemon juice over the broccolini, right before serving.


  • 2 bunches broccolini (about 1 1/4 pound total), trimmed
  • 3 cloves garlic, minced (about 3 teaspoons)
  • 4 tablespoons extra virgin olive oil
  • Salt
  • Pepper


1 Preheat oven broiler.

2 Line a roasting pan with aluminum foil. Spread the broccolini out in an even layer. Sprinkle the garlic over the broccolini. Drizzle the olive oil over the broccolini. Sprinkle with salt and pepper.

3 Place under the broiler and cook for 6 to 8 minutes (keep an eye on it!), until lightly browned and the stalks are fork tender.

Serve immediately.

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Wikipedia on Broccolini

Roasted Broccoli here on Simply Recipes

Easy Garlic Broccolini from Gina of Skinny Taste

10 Minute Miso Broccolini from TheKitchn

Roasted Broccolini

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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7 Comments / Reviews

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Did you make it? Rate it!

  1. Sean

    Love the simplicity! I used the same recipe for Purple “Sprouting Broccoli” which we get from local markets in the UK.

  2. Ari

    You can find these anywhere like Trader Joe’s, which is where I just bought mine last night.

  3. Laura ~ Raise Your Garden

    You nailed the easy thing here! I have a great love for broccolini. I don’t grow it, but my mother-in-law does and she makes it on Sundays when we get together for Sunday lunches. It is sweeter and nuttier and I think softer texture too than regular broccoli. We love it!!! Hope you had a nice Christmas and New Year. Looking forward to what you come up with =)

  4. Susan Walter

    I think this must be what my neighbour grows. He calls it broccoli though. His suggestion is to wilt it by pouring boiling water over, then serve it with mayonnaise. I usually stir fry it. It’s one of those vegetables I really look forward to because it arrives very early in the year, long before all the other nice spring veg. It has a very short season though — a month at the very most.

  5. Steve

    It shows up at the farmer’s markets in San Francisco, too. One of the things I look forward to every year (in addition to padron peppers and, of course, tomatoes).

    I like to blanch it briefly in salted water, and then either use it as a pizza topping, or sauté it to use as a side dish. (It’s possible the blanching step isn’t needed, but it does seem to set a nice dark green color.)

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