The Best Roasted Broccolini Recipe • It Doesn’t Taste Like C…

Roasted Broccolini is restaurant quality fancy but it’s so quick and easy to make! Crispy, salty, and oh-so-delicious, roasted broccolini is the best easy side dish for any meal. I can’t resist eating it straight from the pan!

If you are new to broccolini, welcome, it’s one of my favorite green side dishes. Broccolini is a hybrid that’s a cross between broccoli and Chinese kale. It has a similar taste to broccoli but a bit milder, and the long skinny stems with small florets make it look so elegant on the plate. When seasoned and roasted it tastes so amazing. I’ve been having it at least twice a week lately!

For this roasted broccolini the ingredients are super simple. Just olive oil, garlic powder, salt, and pepper. The taste is salty, flavorful, and delicious. It’s so yummy that I usually double this recipe because I could eat an entire pan full to myself! Serve broccolini alongside pasta, a tofu dish, seitan steak, mashed potatoes, or even on some noodles with tofu for a simple meal.

Common Questions:

Do you cut broccolini before cooking? Yes. The ends of stalks are usually quite tough so trim off and discard about half an inch of the bottom of the stem. The rest of the broccolini is tender and edible. To ensure even cooking, I like to cut the stems lengthwise to make them a bit thinner.

Is broccolini better raw or cooked? It is edible both ways, but I prefer cooked broccolini which tastes a bit sweeter and is more tender.

How to make roasted broccolini:

Preheat your oven to 425℉ (220℃).

To prep the broccolini: Trim about ½ inch off the bottom of each broccolini stem and throw that part away.
Take one broccolini at a time and cut its stem in half from lengthwise to make two pieces leaving any leaves attached. If the stem is very thick, cut it into quarters. If the stem is thin, you can skip cutting it. This helps them cook evenly and gives you more broccolini pieces.

Spread the broccolini across a large sheet pan in a single layer. Drizzle the olive oil over top and then sprinkle over the garlic powder, salt, and pepper. Using clean hands, toss well so that the broccolini pieces are evenly coated in oil and seasonings.

Roast in the preheated oven for 10 – 15 minutes until crispy and browned. Cook for 10 minutes if you like it extra crunchy, cook a little longer for more tender broccolini.

Roasted Broccolini is delicious served hot out of the oven, but it is also equally yummy served cold. If you have leftovers, just allow the broccolini to cool then store in an airtight container in the fridge for up to 4 days.

This roasted broccolini recipe is…

• quick and easy to make
• crispy, salty, and oh-so-delicious
• the perfect side dish to elevate any meal

What recipes pair well with broccolini:

Garlic Mashed Potatoes
Vegan Steaks
Garlic Hasselback Potatoes
Vegan Garlic Seared Scallops
Butternut Squash Mac & Cheese
Vegan Truffle Mac and Cheese
Marry Me Tofu
Vegan Salmon 
Roasted Hasselback Tofu
Vegan Crab Cakes
Italian Seitan Sausages
Vegan Lobster

If you try this recipe for roasted broccolini let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.