Roasted Broccolini and Lemon with Parmesan

We love broccoli and broccolini in our house. While roasting broccoli is my preferred method, I’ve always sauteed broccolini. For some (misguided) reason, I thought the stalky-nature of broccolini wouldn’t roast well.

I came across this incredibly simple but delicious roasted broccolini recipe from Alison Roman. The parmesan, roasted lemon, and crispy broccolini are an amazing combination. This will be one of my go-to weeknight veggies from now on!


Roasted Broccolini and Lemon with Parmesan
Alison Roman, NYT Cooking

  • 1 lemon, halved crosswise, seeds removed
  • 4 garlic cloves, smashed
  • 2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
  • 3 to 4 tablespoons olive oil
  •  Kosher salt and freshly ground pepper
  •  ½ cup finely grated Parmesan
  1. Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
  2. Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
  3. Remove from the oven, squeeze the remaining half of the lemon over the top and serve.


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