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This single serving Roasted Broccolini recipe is a quick and flavorful side dish, ready in less than 30 minutes. Tender with crispy edges, the broccolini is paired with sweet roasted onions and salty olives for a delicious balance of flavors.
Why You’ll Love This Recipe
- Simple to Make: Just toss everything on a pan and roast.
- Perfect for One: No leftovers—just the right amount.
- Quick & Easy: Ready in under 30 minutes.
- Full of Flavor: Roasting enhances the sweetness of broccolini and onions, while olives add a salty contrast.
I love this roasted broccolini recipe because it’s simple, flavorful, and just the right amount. The broccolini turns perfectly tender with crisp edges, and when paired with roasted onions and briny kalamata olives, every bite is a mix of sweet, salty, and savory. It’s a side dish that feels effortless but delivers big on taste—perfect for those days when you want something fresh, satisfying, and easy to make.
Enjoy with:
- Baked Chicken Thighs
- Pasta al Limone
- Baked Cod
- A Pork Chop
- A Frittata
- Or as a topping on pizza using our personal pizza dough
Ingredients And Substitutions
If you have any ingredients leftover from this easy roasted broccolini recipe, check out our Leftover Ingredients Recipe Finder.
- Broccolini: A cross between broccoli and Chinese broccoli, broccolini is slightly sweeter and more tender than regular broccoli. If unavailable, substitute with broccoli or asparagus. Use extra broccolini in Sausage and Broccolini or Vegetable Casserole.
- Red Onion: Adds sweetness and balances the slight bitterness of broccolini. Yellow onions work as a substitute. Leftover onion can be used in Greek Chicken, Mediterranean Quinoa Salad, or Pickled Onions.
- Kalamata Olives: Their briny, salty flavor contrasts with the sweetness of the roasted vegetables. Green olives or capers can be used instead. Use extras in Sicilian Orange Salad or Mediterranean Chicken.
- Olive Oil: Helps the vegetables roast to a crisp.
- Kosher Salt: I use Diamond Crystal for better seasoning control. If using table salt, reduce the amount.
- Black Pepper: Adds a hint of heat. Adjust to taste.
Recipe Variations
Customize this recipe based on your taste or what you have on hand. Here are a few ideas:
- Lemon Zest: Toss with lemon zest for a fresh citrus flavor.
- Feta Cheese: Sprinkle crumbled feta over the broccolini after roasting for a tangy Mediterranean touch.
- Garlic Roasted: Add whole peeled garlic cloves to the pan—roasting makes them soft, sweet, and buttery.
- Toasted Pine Nuts: Sprinkle toasted pine nuts on top for added crunch.
- Sun-Dried Tomatoes: Mix in sun-dried tomatoes for a sweet and tangy contrast.
How To Roast Broccolini
This simple recipe shows you how to roast broccolini to perfection, giving it crispy edges and a tender texture. The photos below help you visualize the process, and the recipe box at the bottom includes exact measurements and full instructions.
How to Prepare Broccolini for Roasting
- Rinse and Dry: Wash under cold water, then dry thoroughly to help it roast evenly.
- Trim: The stems are edible, but if the ends feel tough, trim them slightly.
- Chop (Optional): For even roasting and easier serving, cut each stalk into three sections down to the florets.
- Arrange: Spread in a single layer on a baking sheet, making sure not to overcrowd.
- Prepare the Vegetables: Arrange the broccolini on a baking sheet and scatter the sliced red onions and olives around it.
- Season: Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly.
- Roast: 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 the Oven: Make sure your oven reaches 425°F (220°C) before roasting for the best crispiness.
- Space Evenly: Spread the broccolini out on the baking sheet to allow even cooking and browning.
- Serve Hot: Enjoy roasted broccolini straight from the oven for the best texture and flavor.
Frequently Asked Questions
Yes! Regular broccoli works well, though it may take a couple of minutes longer to roast since the stalks are thicker.
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 375°F (190°C) for the best texture.
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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: Set your oven to 425°F (220°C) and let it fully preheat.
- Prepare the Broccolini: Rinse under cool water and pat dry. Trim 1-2 inches off the stems if they feel tough.
- Arrange on Baking Sheet: Spread the broccolini on a baking sheet. Scatter the sliced red onions and olives around it.
- Season: Drizzle with olive oil and sprinkle with salt and black pepper. Toss gently to coat.
- Roast: Bake for 15-20 minutes until the broccolini is tender and the edges are slightly crispy. Serve immediately.
Notes
- Preheat the Oven: Make sure your oven reaches 425°F (220°C) before roasting for the best crispiness.
- Space Evenly: Spread the broccolini out on the baking sheet to allow even cooking and browning.
- Serve Hot: Enjoy roasted broccolini straight from the oven for the best texture and flavor.
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.