Roasted Broccolini With Lemon Parmesan

This roasted broccolini has completely changed the way I serve green veggies at home. It roasts up with crispy tips and juicy stems, all covered in zesty lemon and a dusting of nutty Parmesan. If you have ever wondered how to get your side dishes to steal the show, this is the one to try.

I first threw this together for a weeknight dinner and was amazed by how quickly it disappeared. My family asks for it so often that now I always keep a bunch of broccolini in the fridge.

Ingredients

• Broccolini: is the star with tender stems and lacy florets that crisp beautifully in the oven. Choose vibrant green bunches with no wilting or yellowing
• Olive oil: gives luscious flavor and helps everything roast evenly. Go for extra-virgin for best taste
• Kosher salt and black pepper: wake up the broccolini and make each bite pop
• Red pepper flakes: add a little kick. Check that your jar is fresh for the right heat
• Garlic: gives bold savory notes. Use fresh and mince it for the brightest taste
• Lemon juice and zest: bring a big hit of brightness. Select heavy lemons for more juice
• Parmesan cheese: finely grated over the top melts into a salty savory finish. Go with the real wedge you grate yourself for best flavor

Step-by-Step Instructions

Prep and Season:

Arrange broccolini on a parchment-lined baking sheet. Drizzle generously with olive oil and toss so every floret and stem is coated. Sprinkle with salt black pepper and a pinch of red pepper flakes. This ensures even roasting and bold flavor in every bite

Roast:

Roast in a hot 425 oven for twelve to fifteen minutes. Flip each piece halfway through so all sides get crispy and caramelized. The tips turn golden while stems get tender but still have a little snap

Mix Lemon Garlic Drizzle:

Whisk together one tablespoon olive oil minced garlic lemon zest and lemon juice in a small bowl. Mixing these ingredients separately infuses the oil with the raw garlic and bright citrus

Finish With Flavor:

As soon as the broccolini is done roasting drizzle everything with that lemon garlic mixture. Toss gently so every piece is coated. The residual heat pulls all the flavors into the veggies

Top and Serve:

Transfer broccolini to a serving platter. Shower with grated Parmesan while it is hot so the cheese melts slightly. Serve right away for best flavor and texture

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I love using a wedge of aged Parmesan for this recipe. The way it melts over the hot broccolini reminds me of special family meals at my grandmother’s table where freshly grated cheese was always the finishing touch. My kids even race to get the crispiest tips from the pan

Storage Tips

Roasted broccolini shines when fresh but leftovers can be tucked away for another day. Let it cool completely before transferring to an airtight container and store in the fridge for up to four days. To reheat place on a baking tray and pop in a hot oven until crisped again. Microwaving works in a pinch but can soften the texture

Ingredient Substitutions

If broccolini is unavailable you can use slender broccoli or even young asparagus. Any hard cheese will do in place of Parmesan such as Asiago or Pecorino. Add a sprinkle of toasted nuts instead of cheese if you need this to be dairy free. Swap red pepper flakes for Aleppo or omit for less heat

Serving Suggestions

Pile the roasted broccolini alongside roasted chicken pork chops or salmon. It is also fantastic over creamy polenta or tossed through pasta for a cozy vegetarian meal. I love serving it on a big platter with extra lemon wedges and more cheese at the table for everyone to help themselves

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Cultural and Historical Context

Broccolini is a fairly new vegetable a cross between broccoli and Chinese broccoli with long juicy stems and flowered tops. While oven roasting is a modern favorite this technique draws on classic methods for caramelizing and enhancing green vegetables which have roots in many Mediterranean kitchens

Frequently Asked Questions

→ What temperature is ideal for roasting broccolini?

Roast broccolini at 425°F. The high heat ensures tips get crisp and stems stay tender.

→ Should thick broccolini stems be cut before roasting?

Yes, slice any thick stalks in half lengthwise. This helps them cook evenly with thinner stems.

→ What flavors complement roasted broccolini?

Garlic, lemon zest, red pepper flakes, and parmesan add vibrance and depth. Try other cheeses or a splash of soy sauce for variety.

→ How do I keep the broccolini from burning?

Toss broccolini well with olive oil and spread it in a single layer, avoiding overcrowding on the pan.

→ Can leftovers be reheated?

Yes, reheat in a 350°F oven for 5-7 minutes or microwave, stirring between intervals, until warmed through.

→ Does broccolini freeze well after roasting?

Freezing is not recommended, as texture will suffer after thawing. It's best fresh or within a few days refrigerated.