These roasted broccolini became instant favorites on our family menu. We have them at least once a week since they are so easy to prepare, hepack a lot of flavor, and make a great side dish for any protein. They are delicious as part of a vegetarian dinner spread or keep great company to a bowl of rice. The kids add soy sauce because they will put it on anything besides ice cream!

The broccolini is rapidly roasting in the oven while you whisk the dressing. 10 minutes in and out. Drizzle the seasoning, toss, and serve. Voila! Seriously, that’s it!

The simple flavors of extra virgin olive oil, lemon juice, a hint of garlic, and red pepper flakes complement the nuttiness and earthy tones of the roasted broccolini.

A little note on Broccolini (baby broccoli), Broccoli, and Broccoli Rabe.

You will recognize the broccoli florets, of course. The broccolini has smaller and less packed florets with long stems. Don’t be scared about the broccolini stems; they are tender and flavorful, with some small leaves that will crisp up once roasted. As if the broccolini were the airy artistic floral expression of the broccoli. Both broccolini and broccoli share a close flavor profile.

While quite similar in shape to the broccolini, the broccoli rabe tastes bitter.
If you are looking for a crowd-pleaser, stick to the broccolini variety.

Ten Minute Broccolini

Recipe credits: Rafaella Sargi
Serves 4 as a side

Ingredients
3 bunches broccolini ( also called baby broccoli, you will need around 500g / 1lb 1oz)
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt

Dressing Ingredients
2 garlic cloves, peeled
1/4 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon fleur de sel
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon red pepper flakes

Directions
You will need one baking sheet lined with aluminum foil, one small bowl, a microplane to grate the garlic, tongs for mixing, and one shallow serving dish.

Heat the oven to 400F / 200C.

Wash the broccolini and trim the ends. You can leave the small leaves on; they will crisp up…

Place the broccolini on the baking sheet, spreading them as much as possible, trying to have a single layer and not too much overlapping. You want them all to cook at the same time and roast, not steam. Spread them evenly! :)) Drizzle one tablespoon of extra virgin olive oil on the broccoli and sprinkle with sea salt.

Once the oven is ready, place the sheet pan (with the seasoned broccolini) on the middle rack. Set the timer for 10 minutes. Yes, use a timer. That is part of the recipe’s name, after all! :)

While the broccolini are busy roasting in the oven, prepare the dressing.

In a small bowl, grate the garlic, add the extra virgin olive oil and lemon juice, and whisk well to create an emulsion. Add the salt, black pepper and red pepper flakes. Mix again.

Place approximately half of the dressing on the serving dish.

Remove the broccolini from the oven (after 10 minutes! You used a timer, right?) Immediately* transfer the roasted broccolini to the serving dish. Drizzle the rest of the dressing on top. Using tongs, rotate (mix) the roasted broccolini, helping the dressing be evenly distributed.

Serve hot or warm.

*on the importance of “ïmmediately”; since the dressing contains freshly grated garlic, adding the hot broccolini on top will “slightly cook”/ reduce the garlic's pungency but keep all its aroma.