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Roasted Broccolini is a quick, simple, and flavorful side dish that pairs well with almost any meal. This single serving recipe features tender broccolini, sweet red onions, and briny kalamata olives roasted to perfection with a hint of char. It’s an easy dish that can be made in under 30 minutes, making it perfect for a busy weeknight or whenever you want a healthy side that doesn’t require a lot of fuss.
Enjoy your perfectly charred broccolini alongside juicy Baked Chicken Thighs, bright and zesty Pasta al Limone, tender Baked Cod, a savory Pork Chop, a fluffy Frittata, or as a delicious pizza topping with our personal pizza dough recipe.
Why You’ll Love This Recipe
- Easy to make: Just toss everything together and roast—minimal effort required.
- Perfectly portioned: This recipe is designed for one serving, so there’s no need to worry about leftovers.
- Quick cooking time: Ready in less than 30 minutes from start to finish.
- Flavor-packed: Roasting brings out the natural sweetness of the broccolini and onions while the olives add a salty kick.
- Impressive yet simple: Despite being easy to make, roasted broccolini looks and tastes like a dish you’d find at a restaurant.
This roasted broccolini recipe is perfect for when you want a healthy, flavorful side dish without the need to prepare a large portion. The broccolini roasts beautifully, becoming tender with slightly crispy edges. Combined with sweet roasted onions and the salty bite of kalamata olives, this dish offers a wonderful contrast of flavors and textures. Whether you’re cooking for yourself after a long day or craving something fresh and easy to make, this recipe is the ideal go-to for a quick, satisfying side.
Ingredients And Substitutions
If you have any ingredients leftover from this easy roasted broccolini recipe, check out our Leftover Ingredients Recipe Finder.
- Broccolini: This vegetable is a cross between broccoli and Chinese broccoli. It’s slightly sweeter and more tender than regular broccoli. If you can’t find broccolini, regular broccoli or asparagus can be used instead. If you’ve got leftover broccolini, use it to make our Sausage and Broccolini or Vegetable Casserole recipes.
- Red Onion: Adds sweetness and balances the bitterness of the broccolini. Yellow onions can be used if red isn’t available. Leftover onions can be added to Greek Chicken, Mediterranean Quinoa Salad, or make a small batch of Pickled Onions.
- Kalamata Olives: These provide a briny, salty contrast to the sweetness of the roasted vegetables. If you prefer, green olives or capers could be used as an alternative. If you’ve got extra olives, use them in a Sicilian Orange Salad or Mediterranean Chicken.
- Olive Oil: Coats the vegetables and helps them roast to a crisp.
- Kosher Salt: I use Diamond Crystal for better control over seasoning. Table salt can be substituted, but use less of it.
- Black Pepper: Adds a touch of heat to balance the flavors. Adjust to your taste preference.
What Is Broccolini?
Broccolini is a vegetable that looks similar to broccoli but has smaller florets and longer, thinner stems. It’s actually a hybrid between broccoli and Chinese broccoli, which gives it a slightly sweeter, milder flavor and a more tender texture compared to regular broccoli. Broccolini’s thin stems are completely edible, so there’s no need for excessive trimming, making it easier to prepare.
How To Prepare Broccolini For Roasting
Preparing broccolini for roasting is simple:
- Rinse and dry: Start by rinsing the broccolini under cold water to remove any dirt. Make sure to dry it thoroughly with a paper towel or clean kitchen towel. This will help it roast evenly and crisp up nicely.
- Trim: While the stems are tender and edible, you may want to trim off the very ends if they feel tough. The rest of the stem can be roasted as-is.
If you prefer, you can chop the broccolini into sections, cutting the stalk into about three pieces, down to the florets. This allows the broccolini to roast evenly and makes it easier to handle and serve.
- Arrange: Spread the broccolini out in a single layer on a baking sheet, making sure not to overcrowd it. This will allow the broccolini to roast evenly and achieve a perfect char.
Why Choose Broccolini Over Broccoli?
Broccolini’s smaller florets and tender stems make it a better option for roasting compared to traditional broccoli. Its texture allows it to roast more evenly, giving you perfectly crispy edges without overcooking the stems. Additionally, broccolini has a slightly sweeter flavor that pairs well with other roasted vegetables and complements a variety of dishes. It’s also a little less bulky, so it cooks faster and requires less prep work—ideal for when you’re looking for a quick and easy side dish.
Recipe Variations
You can easily adjust this recipe to fit your taste or whatever you’ve got in the kitchen. Here are a few ideas:
- Add lemon zest: Toss broccolini with lemon zest for a bright citrusy flavor.
- Add feta cheese: Sprinkle crumbled feta over the broccolini after roasting for a tangy, Mediterranean twist.
- Garlic roasted: Add a few whole cloves of peeled garlic to the roasting pan. Roasting the garlic softens it and turns it sweet and buttery, adding a rich depth of flavor to the dish.
- Toasted pine nuts: Add some crunch by sprinkling toasted pine nuts over the roasted broccolini.
- Sun-dried tomatoes: Mix in sun-dried tomatoes for a sweet and tangy contrast to the olives.
How To Roast Broccolini For One
These photos and instructions help you visualize how to make a single serving of roasted broccolini.
See the recipe box below for ingredient amounts and full recipe instructions.
Pro Tip: When preparing broccolini for roasting, you can choose to leave the stalks long or cut them into shorter sections. While many recipes use longer stalks, cutting each broccolini stalk into about three sections can help it roast more evenly and make it easier to serve. This method works just as well, and doesn’t affect the flavor or texture of the broccolini. Just be sure to spread the pieces out evenly on your baking sheet for the best results. Both ways are perfectly fine, so go with what works best for you!
- Arrange the broccolini on a baking sheet and scatter the sliced red onions and olives all around. Drizzle everything with olive oil, then season with salt and pepper.
- Bake in a preheated 425°F (220°C) oven for 15-20 minutes, until the broccolini is tender and slightly crispy on the edges.
Expert Tips
- Preheat your oven fully: Ensure your oven is fully preheated to 425°F (220°C) before roasting. This helps the broccolini crisp up nicely.
- Spread evenly on the sheet pan: Don’t overcrowd the pan. Leave space between the broccolini for even cooking and browning.
- Serve immediately: Roasted broccolini is best enjoyed right out of the oven.
Frequently Asked Questions
Yes, regular broccoli can be used as a substitute for broccolini.
It typically takes about 15-20 minutes at 425°F.
Yes, broccolini is low in calories and packed with vitamins like A and C, along with fiber and antioxidants.
No, there’s no need to blanch broccolini before roasting. Just trim and roast directly.
Store leftover broccolini in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to crisp it back up.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this charred broccolini recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Roasted Broccolini For One
Equipment
Ingredients
- 1 bunch broccolini (about 5½ ounces)
- ½ small red onion -thinly sliced (about 1 ounce)
- 8 pitted kalamata olives -sliced in half
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the broccolini under cool water and shake off the excess water. Trim about an inch or two off the bottom of the broccolini stems.
- Arrange the broccolini on a baking sheet and scatter the sliced red onions and olives all around. Drizzle everything with olive oil, then season with salt and pepper.
- Bake for 15-20 minutes, until the broccolini is tender and slightly crispy on the edges.
Notes
- Preheat your oven fully: Ensure your oven is fully preheated to 425°F (220°C) before roasting. This helps the broccolini crisp up nicely.
- Spread evenly on the sheet pan: Don’t overcrowd the pan. Leave space between the broccolini for even cooking and browning.
- Serve immediately: Roasted broccolini is best enjoyed right out of the oven.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Rating before trying but this will be a new favorite meal. I have done this with similar recipes. I just add a bit more olive oil to the mix. Then I make pasta put the roasted veggies over the pasta. The extra oil is for the pasta. Off to the store to get some broccolini!!!!
Good recipe.