Charred Broccolini

This is one of my favorite ways to eat broccolini… roasted until it’s crispy and charred.

Oh my! It’s totally delish!

If you haven’t tried broccolini yet, it’s a hybrid between Chinese broccoli and broccoli. It has smaller florets, long thin stalks, and some small leaves. And, it’s edible from top to bottom.

I used extra virgin oil and roasted it at 375 for 20-25 minutes. Roasting at a lower heat (375) helps retain the integrity of the olive oil and give you a healthful and delicious dish in the process.

You can learn more about oil smoke points here: Olive oil controversy.

Here is the recipe. Enjoy!


Charred Broccolini
Prep time
Cook time
Total time
Recipe type: Vegetables
Cuisine: Food is Medicine
Serves: 4 servings
  • 2 heads of broccolini, washed and trimmed
  • 2-3 tbsp. extra virgin olive oil
  • Sea salt
  • Parmesan cheese, grated
  1. Preheat oven to 375
  2. Trim one inch off the stalks of the broccolini
  3. Coat with olive oil and season with a few pinches of sea salt
  4. Place into a 9-13 stainless steel roasting tray
  5. Top with grated parmesan cheese
  6. Roast uncovered, 20-25 minutes or until stalks are wilted and heads are slightly charred