Roasted Broccolini
Roasted broccolini with olive oil, lemon, and optional red pepper flakes.
Proposed · not yet testedEstimated; allow 12–18 minutes roasting, depending on stalk thickness.
Ingredients
- 600 gBroccoliniTrim dry ends; split thick stalks lengthwise.
- 30 mlOlive oil
- 4 gKosher saltStart here, then taste.
- 1LemonUse the finely grated zest and juice to taste.
- ¼ tspRed pepper flakes Optional
Ingredient quantities scale; oven temperatures and cooking times do not. Keep batter depth and pan crowding consistent. For fractional eggs, beat and weigh.
Method
Heat the oven
Heat the oven to 425°F / 220°C, conventional. Use a large rimmed sheet pan; two pans are better than a crowded one.
Dry and season
Wash and thoroughly dry the broccolini. Toss with the oil, salt, and optional pepper flakes. Spread in a single layer with room between the stalks.
Roast
Roast 12–18 minutes, turning once, until the tips are browned and a knife slips easily into the stems. Check early if the stalks are thin.
Finish with lemon
While hot, add lemon zest and squeeze over a little juice. Taste before adding more lemon or salt. Serve immediately.
Preparation & notes
- Wash, trim, and dry the broccolini up to one day ahead; refrigerate in a covered container. Roast just before serving.
- When doubling, use extra trays and rotate them. Cooking time does not double.
- This is a proposed home version, with no claim to a restaurant recipe.
Refrigerate leftovers promptly, within 2 hours (1 hour above 90°F / 32°C).
Recipe & safety notes
Original measured draft; not a verified restaurant recipe or kitchen-tested final version.
FDA: safe refrigeration and the two-hour rule ↗