Crispy Oven-Roasted Broccolini
How to make the best oven-roasted broccolini, with tender stalks, crispy tips, and a salty finish—in just 20 minutes.
- 1 (6-8 ounce) bunch broccolini
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 3-4 cloves garlic thinly sliced
- coarse sea salt and lemon wedges to finish (optional)
Preheat oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil.
Chop off the broccolini’s rough, woody ends - just the last 1/2” or so of each stalk. Place broccolini on the baking sheet, and drizzle the olive oil and soy sauce on top.
Using kitchen tongs or your hands, gently turn the broccolini, pressing the tips of each stalk into the oil and soy sauce so they are lightly coated. Arrange the stalks in a single layer across the sheet, trying to minimize crowding or overlapping. Sprinkle the sliced garlic evenly on top.
Roast the broccolini for 12-15 minutes, until the stalks are tender and the tips are browned and crispy. Remove from the oven, sprinkle with sea salt, and serve hot with lemon wedges, as desired.
Calories: 85kcal, Carbohydrates: 4g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 146mg, Potassium: 9mg, Fiber: 1g, Sugar: 1g, Vitamin A: 750IU, Vitamin C: 40mg, Calcium: 34mg, Iron: 1mg
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