Roasted Broccolini
Roasting broccolini brings out a slightly sweet, nutty flavor that’s hard to beat. This simple dish is perfect for weeknight dinners, with tender stems and crispy charred florets that make it oh-so-satisfying.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 1/2 Tbsp olive oil
- 1 Lb broccolini (thicker spears cut in half)
- 1 Tsp kosher salt (to taste)
- 1/4 Tsp black pepper (freshly cracked)
Instructions
- 1
Preheat your oven to 375°F. While the oven heats up, prepare a sheet pan by either lightly oiling it with olive oil or lining it with parchment paper to prevent sticking.
- 2
Arrange the broccolini in a single layer on the sheet pan. Make sure your spears are cleaned and trimmed properly, and that you cut any super thick spears in half to ensure they cook evenly.
- 3
Drizzle the olive oil generously over the top, ensuring the florets are well-coated. You want that olive oil to get into all the nooks and crannies for the best roasting. Follow that up with the salt.
- 4
Roast in the oven for 10-14 minutes. Keep an eye on them—you're looking for the florets to start charring and the stems to become tender but still crisp. Adjust the timing based on how tender you like them.
- 5
Finish with black pepper, cracked fresh over the top right after you pull them out of the oven. Dassit!