There’s something irresistibly elegant about broccolini—those slender stalks and delicate florets cook up beautifully, making them the perfect canvas for bold, savory flavors. This roasted broccolini recipe is a staple in my kitchen, combining the nutty crunch of toasted pine nuts, the salty sharpness of grated Pecorino Romano, and a golden crisp from oven-roasting that truly brings this veggie to life. Whether you’re looking for the best roasted broccoli variation or simply want to elevate your go-to broccolini recipe side dishes, this is one of those brocolini recipes easy enough for weeknights, yet classy enough for dinner parties.
Golden Roasted Broccolini with Pecorino and Pine Nuts
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Course Side Dish
Cuisine Italian, Mediterranean
Sheet pan or rimmed baking tray Essential for even roasting.
Mixing bowl To toss the broccolini with oil and seasoning before roasting.
Microplane or fine grater For zesting the lemon and grating Pecorino finely.
Small skillet To toast the pine nuts without burning.
Tongs or spatula For flipping the broccolini halfway through roasting.
Oven Roasting is key for deep caramelized flavor. No air fryer shortcuts here.
- 1 lb broccolini or baby broccoli – Look for firm, fresh stalks with dark green heads.
- 2 tablespoons extra virgin olive oil – The better the quality the better the flavor. This is key to getting that irresistible crispy finish.
- 3 garlic cloves finely sliced – Classic olive oil garlic combination infuses each stalk with bold, aromatic depth.
- 1/3 cup pine nuts – Lightly toasted; they add texture and a delicate buttery flavor.
- 1/3 cup grated Pecorino Romano cheese – Sharp salty, and perfect for broccolini.
- Zest of 1 lemon – Adds brightness and balances the richness.
- Kosher salt and freshly ground black pepper – To taste.
- Optional: red pepper flakes – For a hint of heat.
Preheat the Oven
Set your oven to 425°F (220°C). This high heat is what gives roasted broccolini its signature crispy edges and tender stems.
Prepare the Broccolini
Rinse the broccolini under cold water and pat dry thoroughly with a kitchen towel. Trim about half an inch from the bottom of the stalks—especially if they’re thick. Leave the florets and most of the stalk intact.
Toss with Flavor
In a large bowl, toss the broccolini with the olive oil, garlic slices, salt, and pepper. Ensure each piece is coated thoroughly. This combo will infuse each stalk with a rich olive oil garlic aroma and help achieve that golden exterior.
Roast to Perfection
Spread the broccolini on a baking sheet in a single layer. Roast for 10 minutes, then use tongs to flip. Continue roasting another 8 minutes, or until the stalks are crisp-tender and the tips are slightly charred. This is where the magic of the best roasted broccoli happens.
Toast the Pine Nuts
While the broccolini is roasting, place your pine nuts in a dry skillet over medium heat. Stir constantly for about 2–3 minutes until golden and fragrant. Remove immediately to prevent burning.
Finish with Flair
Remove the broccolini from the oven. While still warm, toss with lemon zest, Pecorino Romano, and toasted pine nuts. A touch of red pepper flakes adds a spicy spark if you like a little kick.
Serve Immediately
Plate the broccolini on a serving platter. Finish with another light drizzle of olive oil if desired.
Pairings in Detail
This roasted broccolini recipe is an incredibly flexible side that works across many cuisines:
- Italian mains – It pairs beautifully with pasta dishes like lemony linguine, mushroom risotto, or chicken piccata. Think of it as the ideal match for italian broccoli-inspired fare.
- Grilled meats – Serve it alongside steak, roasted chicken, or a grilled broccolini recipe and lamb chop duo.
- Light proteins – Ideal next to seared salmon, poached cod, or shrimp scampi.
- Plant-based meals – Add to grain bowls, alongside a scoop of quinoa and some roasted sweet potatoes for a vegetarian feast.
For a complete Italian-style dinner, pair this side with a crisp white wine like a Vermentino or a dry Prosecco.
FAQs
1. Can I use regular broccoli instead of broccolini?
Yes, but the result will be slightly different. Broccolini has a more delicate texture and slightly sweeter taste. If using regular broccoli, cut it into long, thin florets to mimic the tender stalks of broccolini.
2. Is it okay to steam the broccolini instead of roasting it?
You could try steamed broccolini, but the roasting process enhances the flavors dramatically. Steaming will result in a softer texture without the crispy bits. If you go this route, add the cheese and pine nuts after steaming to keep things vibrant.
3. Can I sauté the broccolini instead?
Absolutely. There are many broccolini recipes sauteed that turn out wonderfully. Sautéing in olive oil with garlic gives you similar flavors, though without the deep char you get from roasting.
4. What’s the difference between broccolini, baby broccoli, and broccoletti?
Broccolini and baby broccoli are essentially the same—both hybrids of broccoli and Chinese broccoli. They have longer stalks and smaller florets. Broccoletti is a term sometimes used interchangeably, depending on the region or brand.
5. Can I prep this ahead of time?
You can trim and toss the broccolini in oil and garlic up to a few hours ahead. Store it in the fridge, and roast right before serving. The toasted pine nuts and grated cheese can also be prepped in advance.
