Photographer: Jennifer Causey Food Stylist: Emily Nabors Hall Prop Stylist: Heather Chadduck Hillegas
Active Time
10 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 3 to 4 Broccolini spears)

There’s no need to save these long stems for a special occasion. Broccolini can be a crowd-pleasing side any night of the week. Not only do the thin stems cook quicker than their bulkier cousin, but there’s also very little waste when compared to a whole head of broccoli. That’s a win-win in our book.

While it’s simple to toss in a skillet with some olive oil and seasonings, a baked broccolini adds an element of texture that’s hard to top. In our Roasted Broccolini, the shredded Parmesan cheese gets nice and crispy. Our Test Kitchen calls it a winning “parmesan-crisp” topping. Mix the freshly squeezed lemon, slightly bitter broccolini, and nice charred tip bits from the pan, and you’ve got a winning combination.

This broccolini side is a work horse, pairing well with nearly everything you could place on your dinner table. Try it as a side for grilled chicken, fish, pork, or steak. Or serve it alongside your favorite pasta.  

If you can’t find broccolini in your local grocery store or want to save on price, you can use broccoli with the stem. Simply cut it into quarters lengthwise and cook for the same time. You can also modify the cheese by shaving the Parmesan or using Pecorino Romano to mix things up.

How to Make It

Preheat oven to 425°F. Toss together Broccolini, oil, Parmesan, salt, and pepper on a large rimmed baking sheet; spread in a single layer. Arrange lemon quarters in corners of sheet pan. Bake in preheated oven until charred and stems are tender, about 15 minutes. Squeeze charred lemons over Broccolini. Serve immediately.