15-Minute Oven Roasted Broccolini

This 15-minute oven roasted broccolini is the best quick side dish that pairs well with so many meals! It’s one of our all-time favorites when we need a simple veggie recipe to serve with dinner. Made with broccolini (also sometimes called baby broccoli), olive oil, and a few simple spices – it cooks quickly in the oven on a sheet pan until tender with slightly charred florets. The recipe is not only delicious but also wholesome, gluten-free, dairy-free, Whole30 compatible, and paleo-friendly!

The best oven roasted broccolini

I’m sure we are all familiar with the feeling of getting stuck in a repetitive rut in the kitchen, but sometimes, it’s for a good reason!

This roasted broccolini is that recipe for our family.

Whenever I’m throwing together a simple meal that includes a couple of veggie side dishes, this is an option I reach for over and over again.

And it’s so delicious that it’s often requested, even for special occasions!

Which works for me because not only is it irresistibly good, it’s also deceptively easy to make.

All you need is a handful of ingredients, a sheet pan, and a hot oven, and you’re well on your way to perfectly crisp-tender broccolini with the most irresistible charred bits that will keep you coming back for bite after bite.

If you’re looking for more easy vegetable side dishes, be sure to check out our recipes for Crispy 5-Ingredient Roasted Sweet Potatoes, Turmeric Roasted Cauliflower, Mexican Roasted Cauliflower, Crunchy Sesame Cucumber Salad, and Lemon Garlic Roasted Asparagus!

Recipe testing notes

Oven temperature

In almost every case, I consider 425 degrees F the magical oven temperature for roasting vegetables.

It’s hot enough that veggies achieve beautiful caramelization as they cook but not so hot that they burn before they’re the right amount of tender.

At this temperature and with the recommended roasting time, your broccolini will come out crisp yet tender with delightful, barely crispy ends.

If you want your broccolini to be more soft and tender when it’s done, I recommend roasting at 400 degrees F for 10-12 minutes or briefly blanching it before roasting.

Why to use a sheet pan

Our sheet pans are our most used cookware, even more than our cast iron skillet!

We reach for them for everything from roasting vegetables to cooking protein.

I love the surface area you get with a sheet pan (something that’s really important when roasting veggies!), as they allow the hot air to circulate evenly over whatever is being cooked.

They are also safer to use at hot temperatures than glass or ceramic baking dishes, which means you can crank up the heat to broil before pulling your broccolini from the oven if you want just a little extra charring.

How to make sure your broccolini cooks evenly

As mentioned in the section above, surface area is really important for even cooking when roasting vegetables.

If the sheet pan is crowded, the moisture released from the broccolini will cause it to steam instead of caramelize.

So, for evenly cooked pieces with nice charred bits, you’ll want to give each broccolini stalk a little space, as pictured in the images below.

Ingredients

All you need to make this broccolini is a few easily accessible ingredients! You can find the full list of ingredients, along with measurements, in the recipe card below. These are my ingredient notes and recommendations!

Broccolini

Broccolini, sometimes called baby broccoli, is actually a hybrid of broccoli and Chinese broccoli.

It belongs to the cruciferous vegetable family and is made up of long, firm stalks with loose florets and small leaves along the stalk.

It’s a delicious alternative to traditional broccoli with a mild, slightly sweet taste (especially when cooked)!

Olive oil

To coat the broccolini when roasting.

Avocado oil can be used instead.

Spices

Truthfully, the sky is the limit when seasoning your broccolini before roasting!

But our favorite simple combo is a bit of garlic powder, a pinch of chili flakes, kosher salt, and black pepper.

Chili flakes and garlic powder are totally optional if you prefer not to use them.

How to make roasted broccolini

Ready in just 15 minutes, this veggie side dish is about as easy as it gets to make! I always suggest reading through the recipe at least once before you start cooking so the recipe flows smoothly.

Step 1: Preheat the oven and prep the broccolini

Preheat the oven to 425 degrees F.

Wash broccolini and trim the tough ends, cutting any thick stalks in half lengthwise so that all the pieces are about the same diameter.

Step 2: Season broccolini

Transfer to a baking sheet and drizzle with olive oil.

Add spices and toss to thoroughly coat, using your hands or tongs to make sure that the florets are evenly coated with oil. Spread broccolini stalks out on the pan so they are in a single layer.

Step 3: Roast broccolini

Transfer baking sheet to the oven and roast for 8-10 minutes – until crisp tender.

Increase the heat to broil for 1-2 minutes for more charred bits if desired.

Step 4: Season again if needed and serve

Remove from the oven and season to taste with more kosher salt if needed. Serve hot or warm, and enjoy!

Storage and reheating

Roasted broccolini will keep well in the refrigerator for 3-4 days, though it will lose some of its crispy texture.

It can be reheated in the oven at 325 degrees F on a sheet pan for 5-7 minutes until hot or warmed in the microwave.

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

And be sure to check out the Side Dish category on Nyssa’s Kitchen for more inspiration!

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