Roasted Broccolini with Lemon / Carrie Crow / Katie Workman /

Roasted Broccolini with Lemon

This is a simple side, but a real powerhouse of nutrition and flavor. Just a few ingredients, and the oven does all the work.
Course Side Dish
Cuisine American
Servings 4 People
Calories 251.92kcal
Author Katie Workman


  • 2 pounds broccolini ends trimmed and separated into smaller stems
  • 4 tablespoons olive oil
  • 1 lemon cut into about 20 tiny pieces
  • Zest of 1 lemon
  • ¼ cup finely grated Parmesan


  • Preheat the oven to 400°F.
  • Line two rimmed baking sheets with aluminum foil, and spray with non-stick cooking spray, or lightly oil the foil. Divide the broccolini between the two baking sheet, and drizzle over the olive oil. Sprinkle the lemon pieces between the two sheets, season with salt and pepper, and toss to get everything well coated with the oil. Spread out the broccolini in single layer on both sheets.
  • Roast the broccolini in the oven for 15 minutes, on two racks, switching the sheets between the racks if you are cooking both batches at once. It should be lightly browned and crisped on the edges.
  • Remove from the oven and sprinkle over the lemon zest and Parmesan. Serve hot, warm, or room temperature.


Calories: 251.92kcal | Carbohydrates: 18.78g | Protein: 10.71g | Fat: 15.87g | Saturated Fat: 3.03g | Cholesterol: 5.5mg | Sodium: 163.08mg | Potassium: 37.26mg | Fiber: 3.43g | Sugar: 6.06g | Vitamin A: 4056.36IU | Vitamin C: 222.42mg | Calcium: 236.43mg | Iron: 2.23mg