American

Oven-Roasted Broccolini with Lemon Zest and Parmesan

Name: Oven-Roasted Broccolini with Lemon Zest and Parmesan
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 4 servings
Cuisine: American
Ingredients: as needed water, enough to submerge the broccolini; as needed kosher salt, for the blanching water; separate from the measured roasting salt; 1 pound broccolini, tough stem ends trimmed; 2 tablespoons olive oil; ¼ teaspoon garlic powder; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; ⅓ cup Parmesan cheese, freshly grated; 1 teaspoon lemon zest, finely grated; 1 tablespoon lemon juice, fresh; a pinch red pepper flakes, optional

Broccolini is especially lovely when those little tips catch some color in the oven and the Parmesan turns golden around them. A quick blanch helps the stalks become tender, then olive oil and garlic carry them through the roasting. I finish with lemon zest and fresh juice for that bright little lift that makes the next bite so appealing. It’s an easy vegetable side with familiar Italian flavors—and a good reminder that a few thoughtful touches can make something simple feel special.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 All-American

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This side fits easily beside a roast, a pan-seared main or a simple pasta dinner. A brief blanch gets the stalks started before the baking sheet goes into the oven, and the cheese is added partway through the roasting time.

Ratings & Reviews

Be the first to rate this recipe.

LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Broccolini & Parmesan Breakfast Frittata (2 servings)

How to Make Oven-Roasted Broccolini

Prepare the stalks

Heat the oven to 425°F, trim the stem ends and split unusually thick stalks lengthwise.

Blanch briefly

Place the broccolini in salted boiling water for 1 minute, then drain and pat dry.

Season and spread out

Coat with olive oil, garlic powder, the measured salt and pepper; arrange in one layer on a large rimmed baking sheet.

Start roasting

Roast for 10 minutes before adding cheese.

Add the Parmesan

Turn, scatter with Parmesan and roast another 5–8 minutes, until tender and lightly browned.

Finish with lemon

Add the measured zest, fresh lemon juice and optional pepper flakes; serve immediately.

Recipe Guidance

Storage

Refrigerate in a shallow covered container within 2 hours of cooking, or within 1 hour if the surroundings exceed 90°F. Keep at 40°F or below and use within 3–4 days. The roasted tips soften during storage.

Reheating

Spread a refrigerated portion in one layer on a baking sheet and reheat in a 350°F oven, starting to check at 8 minutes; about 8–12 minutes is a guide, not a safety guarantee. Continue until it reaches 165°F throughout, checking several thick stalks with a thin-tip thermometer. Shield browned cheese if necessary. Reheat only the amount needed; the texture will be softer than freshly roasted.

Make Ahead

Prep the raw stalks and grate the cheese up to 1 day ahead, refrigerating them separately. For best texture, do the 1-minute blanch and the two-stage roast just before serving. A fully cooked batch may be chilled promptly and reheated, but it will lose some crispness.

Serving Suggestions

Arrange the stalks on a shallow platter or divide into four portions. Serve beside a roast, fish, chicken or a pasta dish, without adding those accompaniments to this recipe’s ingredient list or nutrition. No specific ORTC companion recipe has been selected.

Mary’s Introduction