Roasted Broccolini with Lemon Dressing, Parmesan and Almond Flakes
These easy-to-make roasted broccolini pack so much flavor. It’s so simple to make them. Roasting the broccolini in the oven takes just 15 minutes. And then it’s just a few minutes to toss them with a homemade lemon, mustard, and herb dressing, and to top them with parmesan and toasted almond flakes. The crunch is so satisfying, with sweet, zesty, and earthy flavors, with a little heat for good measure.
I like to make them as a side for these yogurt-marinated chicken breasts, these roast chicken legs and potatoes, and these twice-baked potatoes with pancetta.
Ingredients You’ll Need
To make these roasted broccolini, you will need the following ingredients:
Roasted Broccolini
- Broccolini – 1 lb broccolini (tenderstem broccoli), washed and trimmed with the large leaves removed
- Oil – 2 tbsp light olive oil (or a neutral oil like sunflower, vegetable, or canola) for roasting the broccoli
- Salt – 1/2 tsp kosher salt
- Black Pepper – 1/4 tsp ground black pepper
Dressing and Toppings
- Lemon – 1 tbsp lemon juice and zest from one lemon
- Olive Oil – 3 tbsp extra-virgin olive oil
- Red Pepper Flakes – 1/4 tsp red pepper flakes
- Oregano – 1/2 tsp dried oregano
- Dijon mustard – 1 tsp dijon mustard
- Garlic – 1 garlic clove, minced
- Salt – a pinch of kosher salt
- Black Pepper – a pinch of ground black pepper
- Almond flakes (toasted) – 1/3 cup toasted almond flakes
- Parmesan – 1/3 cup grated parmesan
Ingredient Notes
To clean the broccolini, wash it thoroughly first. Then remove any large leaves (like the one in the photo below) with a pairing knife and cut 1/3 inch off the bottom of the stem.
Easy Step-by-Step Instructions
Step 1. Roast the broccolini. Preheat the oven to 400°F (200°C). Toss the cleaned and trimmed broccolini with olive oil, salt, and pepper and add it to a baking sheet or roasting tray (optionally covered with baking paper for easier cleanup). Roast the broccolini in the preheated oven until the broccolini is tender and slightly charred (about 15 minutes).
Step 2. Make the dressing. Whisk together the lemon juice, lemon zest, minced garlic, extra-virgin olive oil, salt, pepper, dried oregano, red pepper flakes, Dijon mustard, and one tablespoon of grated parmesan.
Step 3. Dress the roasted broccolini. Toss the roasted broccolini with the dressing, place the broccolini on a serving platter, and top with the remaining parmesan and toasted almond flakes.
Serve the broccolini while hot, straight to the table.
Roasted broccolini already has lovely sweet and nutty qualities to its flavor profile. Combined with the zest, heat, and earthy notes from the dressing, it makes for a really taste side.
These are really simple to make and can be paired with lots of mains. If you made them and enjoyed them, let me know in a review below. Also, I’d love to know what you paired them with.
More Veggie Sides
If you have an air fryer, these charred pepper slices, this broccoli with lemon dressing, or these carrot fries all make for tasty sides. You could also try these easy oven-roasted veggies, which I like to serve with tahini sauce.
If you’re preparing lots of options for a big family meal, there’s always room for some potatoes. Some of my favorites include these lemon-garlic butter new potatoes, some of these lemon parmesan potato bites, or these twice-baked stuffed potatoes.
Easy-to-Follow Recipe Card
Ingredients
Roasted Broccolini
- 1 lb broccolini tenderstem broccoli, washed and trimmed with the large leaves removed
- 2 tbsp light olive oil or a neutral oil like sunflower, vegetable, or canola for roasting the broccoli
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Dressing and Toppings
- 1 tbsp lemon juice and zest from one lemon
- 3 tbsp extra-virgin olive oil
- 1/4 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1 tsp dijon mustard
- 1 garlic clove minced
- a pinch of kosher salt to taste
- a pinch of ground black pepper to taste
- 1/3 cup toasted almond flakes
- 1/3 cup grated parmesan
Instructions
- Roast the broccolini. Preheat the oven to 400°F (200°C). Toss the cleaned and trimmed broccolini with olive oil, salt, and pepper and add it to a baking sheet or roasting tray (optionally covered with baking paper for easier cleanup). Roast the broccolini in the preheated oven until the broccolini is tender and slightly charred (about 15 minutes).
- Make the dressing. Whisk together the lemon juice, lemon zest, minced garlic, extra-virgin olive oil, salt, pepper, dried oregano, red pepper flakes, Dijon mustard, and one tablespoon of grated parmesan.
- Dress the roasted broccolini. Toss the roasted broccolini with the dressing, place the broccolini on a serving platter, and top with the remaining parmesan and toasted almond flakes. Serve the broccolini while hot, straight to the table.
It’s always good to have lots of veggie and side options, ready for when you need to cook for a crowd. So don’t forget to save this recipe to one of your boards.
