Bright lemon and fresh parsley lift tender broccolini, giving a lively citrus finish.
Edges turn crisp under high heat while stalks remain tender with a gentle snap.
A toasted garlic-panko topping adds crunchy, savory contrast and an addictive aroma.
Serve warm as a side to grilled meats, roasted fish, or a weeknight vegetable plate.
Ingredients
- Broccolini (1 lb / 450 g), trimmed
- Extra-virgin olive oil (2 tbsp)
- Kosher salt (1 tsp) plus more to taste
- Freshly ground black pepper (1/2 tsp)
- Lemon zest (1 tsp) and lemon juice (1 tbsp)
- Fresh parsley, finely chopped (2 tbsp)
- Garlic (2 cloves), minced
- Unsalted butter (1 tbsp)
- Panko breadcrumbs (1/3 cup)
- Grated Parmesan (optional, 2 tbsp)
- Red pepper flakes (pinch, optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or leave unlined for extra crisping.
- On the baking sheet, toss broccolini with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to coat evenly and spread in a single layer.
- Roast broccolini for 10–12 minutes, turning once halfway through, until stems are tender and tips develop browned, crisp edges.
- Meanwhile, heat the remaining 1 tbsp olive oil and the butter in a small skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.
- Add panko to the skillet and toast, stirring often, until golden and crunchy, about 2–3 minutes. Remove from heat, stir in Parmesan if using, and season with a pinch of salt and red pepper flakes if desired.
- When broccolini is done, transfer to a serving bowl. Toss immediately with lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning with salt and pepper.
- Scatter the garlic breadcrumbs over the broccolini just before serving to preserve their crunch. Serve warm alongside your main course.
Tips or Variations
- For a nuttier crunch, swap half the panko for toasted chopped almonds or walnuts.
- For extra char, finish broccolini under the broiler for 1–2 minutes, watching closely.
