Crispy Garlic Parmesan Roasted Broccolini Recipe

Roasted Garlic Parmesan Broccolini is a simple, flavorful side dish that comes together in about 25 minutes. It’s vegetarian, gluten free, and can be made vegan by omitting the cheese.

Roasting vegetables is an easy, reliable way to add color and flavor to weeknight meals. This roasted broccolini recipe uses thinly sliced garlic, olive oil, a savory steak-style seasoning and freshly grated Parmesan for a crisp-tender side that complements a wide variety of mains. Prep takes only a few minutes and the oven does the rest—perfect for pairing with salmon, pork, chicken or vegetarian entrees.

The seasoning in this recipe is intentionally simple: garlic, olive oil, a coarse steak-style seasoning (coarse salt, pepper, garlic, onion and paprika) and Parmesan. If you prefer a vegan version, skip the cheese and finish with a squeeze of lemon for brightness. The total time from start to finish is roughly 25 minutes (about 5 minutes prep and 20 minutes roasting).

Step by step instructions

Trim the broccolini if needed, then slice the stems where they become woody and place the spears in a single layer on a rimmed baking sheet. Scatter thinly sliced garlic cloves evenly over the broccolini. Drizzle with olive oil and toss gently to coat so the garlic and stalks are evenly oiled.

Sprinkle the steak-style seasoning across the broccolini, then finish with grated Parmesan. Roast in a 400°F (200°C) oven for about 20 minutes, or until the stems are tender and the tips are slightly crisp and golden. For a bit more char, roast 2–3 minutes longer or place briefly under the broiler—watch carefully to avoid burning.

Helpful tips: give each piece space on the sheet so the broccolini can brown instead of steam. If your broccolini stalks are especially thick, you can halve them lengthwise to ensure even cooking. Add a squeeze of lemon and a pinch of red pepper flakes after roasting for a bright, slightly spicy finish.

What is the difference between broccoli and broccolini?

Broccolini, often called baby broccoli, looks similar to broccoli but has smaller florets and longer, thinner stems. It’s a hybrid created from broccoli and gai lan (Chinese broccoli). All parts of broccolini—stems, small florets and leaves—are edible and roast nicely together. If you can’t find broccolini, regular broccoli can be used as a substitute; adjust cook time so florets and stems reach the desired tenderness.

Are broccolini and rapini the same?

Rapini (broccoli rabe) is different. It belongs to the turnip family rather than the broccoli family and has a more bitter, robust flavor. Rapini can be roasted, sauteed or blanched first to mellow bitterness, but it will taste noticeably different from broccolini.

Is broccolini keto?

Broccolini is low in carbohydrates and fits well into low-carb or ketogenic meal plans. This roasted recipe contains roughly 9 grams of carbohydrates per serving and is naturally gluten free. To make it vegan, omit the Parmesan and finish with an extra splash of olive oil or lemon juice.

What to serve it with

This broccolini pairs well with a wide range of mains. Some excellent pairings include:

• Bruschetta-style baked salmon or other oven-baked fish
• Pork chops or bacon-wrapped pork loin
• Roasted or baked chicken dishes
• Hearty mains like meatloaf, beef wellington or skillet lasagna
• Vegetarian dishes such as mushroom and spinach puff pastry

Roasted Garlic Parmesan Broccolini

Notes and storage

To store leftovers, cool completely and refrigerate in an airtight container for up to 3 days. Reheat briefly in a hot oven or skillet to refresh the texture. For meal prep, roast the broccolini and store without cheese; add freshly grated Parmesan when serving for best texture and flavor.