This roasted broccolini with fresh herbs is a simple, fast side dish. The broccolini is perfectly tender with slightly crispy tips. Jump to the Roasted Broccolini Recipe or read on to see our tips for making it.
Why you should cook with broccolini
So what is broccolini anyway? Some might think that it is just baby broccoli, but it isn’t. Broccolini is a cross-bread between Chinese broccoli and the broccoli most of us are used to. The long, thin stems comes from the Chinese broccoli while the small florets come from broccoli.
It tastes like a blend of the two, as well. It’s a bit sweeter and more mellow than regular broccoli. It’s not at all bitter and thanks to those long stems, it has a lovely crunch.
If I was offered a choice of broccoli or broccolini, I’d go for the broccolini every time. (Not to say that I don’t love broccoli — it’s one of my favorite sides, especially when turned into this easy slaw.)
When it comes to cooking it, you can roast, saute and steam broccolini. My favorite method (as with most veggies) is to roast it. Here’s the quick rundown for how to do it:
- Trim an inch or two from the bottom of the stems (these can be dried out and hard).
- If any stalks are unusually thick compared to the others, cut them in half, lengthwise.
- Toss with oil, salt and pepper.
- Spread onto one (or two) sheet pans. You don’t want them to be too crowded, otherwise they will steam instead of roast.
- Roast for about 15 minutes or until tender and the tips are brown. Serve with an extra sprinkle of salt and if you have them, some fresh chopped herbs.
More recipes you will love
- Our ultimate guide to roasted broccoli
- Cheesy roasted broccoli or cheesy roasted cauliflower with lemon
- I love this broccoli slaw as well as this simple updated broccoli salad
- Simple garlic roasted asparagus
- Our favorite roasted potatoes — so crispy!
Crispy Roasted Broccolini with Herbs
This roasted broccolini with fresh herbs is a simple, fast side dish. It is perfectly tender with slightly crispy tips. If you enjoy broccoli, you must give broccolini a try. I find it to be sweeter and a bit simpler to cook. One bunch should serve 2 people, so feel free to adjust the ingredients to the number of people you plan to serve.
You Will Need
2 bunches broccolini (about 1 pound)
1 1/2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
3 tablespoons chopped fresh fine herbs like dill, parsley, chives or a combination
Flaky sea salt for serving like Maldon sea salt
1Heat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat.
2Trim an inch or two from the bottom of the stems (these can be dried out and hard). If any stalks are unusually thick compared to the rest of the bunch, slice them in half, lengthwise.
3Place broccolini onto the baking sheet and toss with the oil, salt and pepper. Spread the stems out so that they are not on top of each other. Roast for about 15 minutes or until the stems are tender and the tips of the florets are beginning to brown and crisp.
4Serve with the herbs and a little flaky sea salt scattered on top.