Broccolini — sometimes labeled “baby broccoli” — is one of those underrated vegetables you should add to your shopping list. It’s easy to cook, stores well, and has an elevated taste and texture that makes any meal feel a bit more special.
Before we jump into the recipe, a few basics are helpful.
What is broccolini?
Important distinction: broccolini is not broccoli rabe. Broccolini is a hybrid between regular broccoli and Chinese broccoli. Despite the “baby broccoli” label used by some stores, it’s not simply a smaller broccoli—its stems are longer and more tender, with a pleasantly crunchy bite. When roasted, the florets crisp up and develop a slightly caramelized texture that’s very satisfying.
Broccoli vs. broccolini vs. broccoli rabe vs. Chinese broccoli
Here’s a quick comparison to clarify what you’re buying:
- Broccoli: A member of the cabbage family with a mild, buttery flavor when cooked.
- Broccoli rabe (rapini): Related to turnips and distinctly bitter, similar to turnip greens.
- Chinese broccoli: Leafier and longer than broccolini, but shares a mild broccoli-like flavor.
- Broccolini: A hybrid of broccoli and Chinese broccoli. It carries the mild flavor of broccoli with longer, tender stems that aren’t as chewy as the Chinese variety.
How to cook broccolini
Roasting is the simplest and most flavorful way to prepare broccolini. The vegetable holds its texture under high heat and develops browned, slightly crispy edges that enhance its natural flavor. It also reheats well, so leftovers are easy to enjoy the next day.
Basic roasted broccolini: preheat the oven to 425°F, toss broccolini with olive oil and a pinch of salt, spread in a single layer on a baking sheet, and roast until the stems are tender and the florets are browned.
For a touch of indulgence, serve the broccolini with warm toasted breadcrumbs. They add crunch and a savory finish that turns a simple weeknight side into something special.
Other healthy side dish ideas
- Maple roasted carrots with bacon
- Garlic ginger green beans
- Roasted butternut squash, Brussels sprouts, and onion
Recipe
Roasted Broccolini
A simple, memorable vegetable side dish that’s easy to make and full of flavor.
Ingredients
- 1 bunch broccolini (roughly 6–8 ounces)
- 2 tablespoons olive oil
- 1 teaspoon salt
Toasted Panko (optional)
- 3/4 cup panko or breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F. Trim about 1 inch from the ends of the broccolini to remove any tough bits.
- Place the broccolini on a sheet pan (you can work directly on the pan for easier cleanup). Drizzle with olive oil, sprinkle with salt, and toss to coat. Arrange in a single layer without pieces touching if possible. Roast for 14 minutes, or until stems are slightly tender and edges start to brown.
- To make the optional toasted breadcrumb topping, heat 2 tablespoons olive oil in a medium skillet over medium heat. Add panko and garlic powder and stir to combine. Cook, stirring occasionally, until breadcrumbs are golden brown, about 3 minutes—watch closely to avoid burning. Sprinkle about half the breadcrumbs over the broccolini before serving and save the rest for another use like pasta or as a topping for fish or chicken.