Charred Broccolini with Lemon, Garlic, and Parmesan
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Charred broccolini is one of those side dishes where the crispy, toasty bits are absolutely the best part. The stems stay tender while garlic, lemon, and golden Parmesan cling to the florets—and the whole thing lands on the table in 20 minutes.
Garlicky, Lemony Broccolini with Parmesan
I like to think of broccolini as broccoli’s slightly more polished cousin. Its long stems and delicate florets look lovely on the plate, while its fresh, clean flavor works with all kinds of meals.
Garlic, lemon, and Parmesan felt like a natural match here. Roasting brings out those crisp, lightly charred edges, while the lemon keeps everything bright and the Parmesan adds a salty, golden finish.
It’s simple enough to make without much planning, yet polished enough for company. I especially like serving it with my baked pesto butter salmon for a colorful dinner that works just as nicely on a weeknight as it does for guests.
Why This Recipe Works
Key Ingredients
For the full ingredient list and exact amounts, see the recipe card below.
Broccolini: Look for bunches with firm stems, tightly closed florets, and deep green leaves. A few yellow flowers are perfectly edible, but skip bunches that look limp or heavily yellowed.
Extra-virgin olive oil: A generous coating helps the florets crisp and carries the garlic and Parmesan into all those little nooks.
Fresh garlic: Three cloves give this dish plenty of garlicky flavor without overpowering the broccolini. Mince it finely so it distributes evenly.
Lemon juice: Fresh lemon adds a clean, tangy finish and balances the richer Parmesan and olive oil.
Parmesan: Freshly grated Parmesan melts and browns more evenly than pre-shredded cheese. Don’t worry about the bits that fall onto the pan—they’re delicious.
Red pepper flakes: Optional, but a small pinch adds gentle warmth without making the dish noticeably spicy.
How to Make Charred Broccolini
- Prep the broccolini: Trim the dry stem ends, then slice any especially thick stems lengthwise. Rinse and dry everything very well.
- Season: Toss the broccolini with olive oil, lemon juice, garlic, salt, and red pepper flakes until evenly coated.
- Arrange on the pan: Spread it in a single layer, leaving a little room between the pieces. Turn the cut sides of the thicker stems against the pan where possible, then sprinkle with Parmesan.
- Roast the broccolini. Sprinkle with the grated parmesan and roast until the broccolini stems are tender but firm, the florets are a bit charred and crisped, and the cheese has melted to golden brown, about 10 to 15 minutes.
- Finish and serve: Transfer to a platter, scrape up those golden Parmesan bits, and scatter them over the top. Serve with lemon wedges and extra Parmesan, if you like.
The Little Details
Complete the Menu
Broccolini plays nicely with plenty of main dishes, but I especially love it with fish. Here are a few easy ways to turn it into a full meal:
- For a bright, crispy dinner: Serve it with herb-crusted cod with lemon and panko. The shared lemon flavor ties everything together without making the plate feel repetitive.
- For an easy weeknight meal: Pair it with pesto butter salmon. Add roasted baby potatoes or a loaf of crusty bread, and dinner is handled.
- For a meatless menu: Spoon the broccolini alongside creamy lemon risotto or tomato parmesan orzo. The crisp florets are a lovely counterpoint to the soft, creamy rice and pasta.
- In the wineglass: A crisp Sauvignon Blanc or Pinot Grigio complements the lemon and green flavors while cutting through the Parmesan.
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Charred Broccolini with Lemon, Garlic, and Parmesan Recipe
Ingredients
- 1 pound broccolini, about 2 bunches
- ¼ cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3 cloves garlic, finely minced
- ½ teaspoon kosher salt
- 1 pinch crushed red pepper flakes, optional
- ⅓ cup finely grated parmesan cheese
- lemon wedges, for serving
Instructions
- Get the oven going: Arrange a rack in the center of the oven and preheat to 425°F. Line a large baking sheet with parchment paper.
- Prep the broccolini: Trim the dry ends and slice any especially thick stems in half lengthwise. Rinse the broccolini, then pat it very dry—this small step makes a big difference when you want crispy florets.
- Mix the lemon and garlic: Whisk together the olive oil, lemon juice, garlic, kosher salt, and red pepper flakes in a small bowl.
- Season everything: Place the broccolini in a large bowl, pour the lemon-garlic mixture over the top, and toss until it gets into all those little nooks. Spread the broccolini in a single layer on the prepared pan, giving the stalks a little breathing room. Place the cut sides of thicker stems against the pan when you can, then sprinkle with Parmesan.
- Roast until charred: Roast for 10 to 15 minutes, until the stems are tender and the florets have crisp, deeply browned tips. Start checking around 10 minutes, since the skinny stalks like to finish first.
- Serve: Transfer the broccolini to a platter and scrape those golden Parmesan bits from the pan over the top—consider them the cook’s bonus. Serve right away with lemon wedges.
Recipe Notes
- Using regular broccoli: No broccolini at the store? Regular broccoli works too. Cut it into evenly sized florets and start checking it early, since smaller pieces may roast more quickly.
- Choosing the cheese: Parmigiano Reggiano is my favorite here, but Pecorino Romano or Asiago will also do the job nicely.
- Adding a little something extra: Try toasted pine nuts, fresh herbs, or a light sprinkle of lemon zest just before serving.
- Storing leftovers: Let the broccolini cool, then refrigerate it in an airtight container for up to 3 to 4 days.
- Reheating: Warm it on a baking sheet at 350°F for about 8 to 10 minutes. The microwave is fine when lunch can’t wait, but the florets won’t be quite as crisp.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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