Quick Roasted Broccolini

Jan 14, 2013 by


When I am having a dinner party, I love vegetables that can be prepped in advance and popped in the oven once the guests arrive so I can actually enjoy myself.  These Quick Roasted Broccolini are just that sort of vegetable side.

Make it for your family or double it or triple it for a big crowd.

Simply toss the broccolini in a Ziploc baggie with a mixture of olive oil, balsamic vinegar, soy sauce, paprika, garlic powder, salt, pepper and a pinch of cayenne.  Then roast them for 12-14 minutes, tossing once, until they just begin to get a little brown and toasty.

The stalks tend to be a bit al dente, which I like.  One alternative if you are feeling adventurous is to blanche the broccolini for a minute in boiling water before throwing them in the marinade.   This adds another step.  I don’t think is particularly necessary, but if you like your broccolini on the softer side, but still a little al dente, you might go that route.

My family likes to eat these green little trees with their fingers when guests aren’t around.  Mimicking his daddy, my son ate 5 stalks in mere minutes the other night.  If your kids are down with broccoli, this quick roasted broccolini passed the toddler test at least.

Quick Roasted Broccolini
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
Broccolini tossed in a oil, vinegar, soy sauce marinade and roasted to deliciousness
  • 3 bunches of broccolini
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp soy sauce
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. Blanche the broccolini in boiling water for one minute.
  3. Combine the above ingredients in a ziploc baggie and shake for 1 minute, ensuring that the broccolini is evenly coated with the marinade.
  4. Let sit for 30 minutes or up to 4 hours.
  5. Roast in oven on a cookie sheet for 12-14 minutes until tree-like ends are slightly browned and toasted, tossing once halfway through the cooking process.


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