This Roasted Tendestem Broccoli (Broccolini) dish is a delicious and easy way to add some healthy and vibrant flavors to your weeknight meals. The broccolini and garlic are roasted to crispy perfection and are finished with a squeeze of fresh lemon and a sprinkle of Parmesan cheese. It’s a healthy side dish the whole family will love!
Today is day three of my five days of tenderstem broccoli. On Monday, I posted my favorite way to cook Pan-Fried Tenderstem Broccoli. Yesterday was all about Steamed Tenderstem Broccoli. And today, I’m sharing my tasty-as-tasty-can-be Roasted Tenderstem Broccoli recipe. It’s lemony and garlicky, and friends… It’s just so darn good!
Check out more broccolini side dishes here:
If you’re unfamiliar with Tenderstem broccoli, you might know it by its other name: broccolini. Tenderstem is actually the trademarked name for this particular variety of broccoli.
Tenderstem broccoli is a hybrid of Chinese kale and regular broccoli. It has a milder, sweeter flavor with a hint of nuttiness and a tender texture. The long stems and florets are both edible and delicious.
Why You’ll Love This Recipe
- It’s made with simple ingredients: Every ingredient is readily available from most grocery stores.
- It’s quick and easy: Have this easy side dish on the dinner table in no time. With minimal prep and the oven doing most of the work, it’s a great option to accompany a busy weeknight dinner or any time you need a tasty but simple side dish in a flash.
- It’s versatile: You can serve the roasted broccoli as a side dish or add it to pasta, salads, nourish bowls, stir-fries, and more!
Health Benefits: Broccoli is a fantastic source of fiber, aiding digestion, promoting a sense of fullness, and supporting a healthy digestive system. Moreover, the fiber, plus its powerful antioxidants and anti-inflammatory properties, may contribute to heart health by helping lower cholesterol, maintaining healthy blood pressure, and improving overall cardiovascular function. [Source]
Ready to make this easy vegetable side dish? Here are the ingredients you’ll need:
- Tenderstem Broccoli (Broccolini): Tenderstem broccoli is perfect for roasting. The oven brings out its natural sweetness and nuttiness, caramelizing the edges so it’s crispy on the outside and tender in the middle. It’s mouthwateringly good.
- Fresh Garlic Cloves: Thinly sliced cloves of garlic add a delicious savory flavor that goes perfectly with broccolini. If you’d like your garlic to be perfectly uniform in thickness, you can use a mandoline slicer.
- Fresh Lemon: Provides a zesty, refreshing kick to balance and brighten the dish.
- Extra-Virgin Olive Oil: Helps to crisp the broccolini and adds flavor.
- Sea Salt Flakes: Boosts the natural flavors.
- Freshly Ground Black Pepper: Adds gentle warmth.
- Red Pepper Flakes: Adds mild spiciness for extra flavor.
- Parmesan cheese: For a creamy, salty finish.
- Fresh parsley: Adds a pop of color and freshness.
Here’s how to make the perfect side dish of Roasted Tenderstem Broccoli:
These visual step-by-step instructions provide a quick overview of the recipe. You can find the recipe card with the complete list of ingredients and detailed instructions at the bottom of this page. ⇩
1: Place the Tenderstem broccoli, sliced garlic, lemon zest, red pepper flakes, salt, and pepper in a large bowl and drizzle with olive oil. Toss everything together until the broccoli is evenly coated.
2: Spread the seasoned broccoli and garlic slices in a single layer on a lined sheet pan.
3: Roast in a preheated oven for 12-15 minutes or until the broccolini is tender and slightly crisp at the edges. Be sure to turn the broccoli halfway through.
4: Remove the broccoli from the oven and immediately add a little lemon juice. To finish, sprinkle with parmesan and fresh parsley. Serve and enjoy!
- Remove ends: It’s a good idea to remove the tough ends of tenderstem broccoli before cooking as they can be unpleasant to eat.
- Thick stems: If you have some broccolini in the bunch with thicker stems than the rest, simply cut them down the length so they roast evenly.
- Dry the broccoli: Make sure the broccoli is thoroughly dry before seasoning and roasting. Excess moisture causes them to steam instead of roast.
- Use parchment paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
- Avoid overcrowding: Spread out the broccoli on the baking sheet in a single layer to allow proper air circulation, prevent steaming, and ensure even roasting.
- Tenderstem Broccoli: You can substitute regular broccoli florets, long stem broccoli, or asparagus if Tenderstem broccoli is not available.
- Fresh Garlic: If you don’t have fresh garlic, you can use garlic powder or garlic paste. Adjust the quantity to your taste.
- Lemon: You can substitute other citrus fruits like lime for a different flavor twist.
- Salt: Replace salt with your preferred salt alternatives, such as kosher salt or a low-sodium salt substitute.
- Red Pepper Flakes: If you want to adjust the spice level, you can use paprika and cayenne pepper or omit this ingredient altogether.
- Parmesan Cheese: Substitute Parmesan with Pecorino Romano, Asiago, or another hard cheese you prefer. For a dairy-free option, consider nutritional yeast for a cheesy flavor.
- Fresh Parsley: You can swap fresh parsley with other fresh herbs like cilantro, basil, or chives, depending on your taste preference.
Roasted Tenderstem Broccoli is a great way to add more flavor and extra nutrition to your meals. Here are just a few suggestions for you to try:
- Main Course Pairings: Serve alongside chicken, salmon fillets, shrimp, crispy tofu, steak, quinoa, or eggs for a complete and satisfying meal. You can also enjoy it with a simple pasta dish like a Carbonara or Spaghetti Pasta al Pesto (Pesto Pasta).
- Healthy Bowls: Create a nourishing rice bowl by serving the roasted broccoli over brown rice, red rice, or cauliflower rice.
- Salads: Incorporate the roasted broccolini into your favorite salads. It works particularly well in this Green Goddess Salad and Spinach Couscous Salad with Feta.
- Appetizer Platter: Arrange the Roasted Tenderstem Broccoli on a platter with other finger foods like olives, hummus, pita bread, and roasted red peppers for a tasty appetizer spread.
- Soup Garnish: Add a handful as a garnish to your favorite soup, whether it’s a creamy Broccoli Cheese Soup or a Roasted Butternut and Carrot Soup
- Pizza Topping: Scatter over your homemade or store-bought pizza for extra flavor and nutrition.
- Snacks: Dip into sauces like aioli, tzatziki, ranch, or Green Goddess Dressing for a healthy and tasty snack.
- Fridge: Store any leftover vegetables in an airtight container in the refrigerator for up to 3 days.
- Freezing: While it’s possible to freeze Roasted Tenderstem Broccoli, the texture may change upon thawing. So, it’s definitely best enjoyed fresh. But if you do have leftovers, you can freeze them for 2-3 months and use them in soups or casseroles later. Thaw in the fridge before reheating.
- Reheating: You can use the microwave or stovetop to reheat your tasty side dish.
- Microwave: Place a portion in a microwave-safe dish, cover it loosely with a microwave-safe lid, and heat on medium power, stirring occasionally until it’s piping hot.
- Stovetop: Heat a skillet or pan over medium heat, add a little olive oil, and sauté the refrigerated or thawed broccoli until it’s heated through.
Yes, you can. Regular broccoli florets or long-stem broccoli are suitable substitutes for tenderstem broccoli. Just adjust the roasting time as needed since cooking times may vary slightly.
While it’s best enjoyed fresh out of the oven for optimal crispiness, you can prepare the ingredients in advance and roast them just before serving. Reheating roasted broccoli can cause it to lose some of its texture.
Absolutely! Simply omit the Parmesan cheese or replace it with a dairy-free alternative.
Yes, this dish is relatively low in carbohydrates and can be included in a low-carb or keto diet. Just be mindful of portion sizes and any additional ingredients you pair with it.
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Roasted Tenderstem Broccoli with Lemon and Garlic
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- 11.5 ounces (320 grams) Tendestem broccoli (broccolini), rinsed with cold water, trimmed, patted dry with kitchen paper.
- 5 cloves garlic, peeled and thinly sliced
- 1 lemon (juice and zest), first zest the lemon, then cut it in half, ready to squeeze it over the broccolini once roasted.
- ⅓ teaspoon sea salt flakes
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon red pepper flakes (red chilli flakes), or to taste, optional
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly grated parmesan cheese, optional
- fresh parsley, to garnish, optional
- Prep: Gather and prepare your ingredients. Preheat the oven to 350ºF/180ºC/Gark Mark 4. Line a baking sheet with baking parchment or lightly grease with extra virgin olive oil.
- Season: In a large mixing bowl, combine the washed and dried Tenderstem broccoli, thinly sliced garlic, lemon zest, red pepper flakes (if using), salt and pepper. Drizzle the olive oil over the ingredients. Toss everything together until the broccoli is evenly coated.
- Roast: Spread the seasoned broccoli and garlic slices in a single layer on the prepared baking sheet. Roast in the preheated oven for about 12-15 minutes or until the broccoli is tender with slightly crispy edges. Be sure to flip the broccoli halfway through roasting for even cooking.
- Lemon Juice: Remove the roasted broccoli from the oven and immediately add a squeeze of fresh lemon juice. The heat from the broccoli will help absorb the lemony flavor.
- Serve: Transfer the roasted broccoli to a serving platter. If desired, garnish with freshly grated Parmesan cheese and chopped fresh parsley for extra flavor and color. Serve hot as a side dish or a healthy appetizer.
- Fridge: Store any leftover vegetables in an airtight container in the refrigerator for up to 3 days.
- Freezing: While it’s possible to freeze Roasted Tenderstem Broccoli, the texture may change upon thawing. So, it’s definitely best enjoyed fresh. But if you do have leftovers, you can freeze them in a freezer-safe airtight container for 2-3 months and use them in soups or casseroles later. Thaw in the fridge before reheating.
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.