Roasted Garlic Broccolini (Gluten-Free, Vegan)

An Easy and Different Side Dish

When you’re bored of the same types of side dishes and want something a little more interesting but easy to make at the same time, this roasted broccolini is a great option.

Broccolini (also known as “tenderstem broccoli” or “baby broccoli“), is a hybrid vegetable that’s made from a cross between regular broccoli and Chinese broccoli (“gai lan“), and looks like a slimmer and taller cousin of the short and stout broccoli.

With the top of the florets similar to broccoli, but with long, tender stems that give it a more elegant look, broccolini is milder and a little sweeter in taste than regular broccoli. A cool weather crop, broccolini is at it’s best during the cooler months (from fall to spring).

Once roasted, it’s crispy on the tips, but still tender in the stems, making it an interesting side dish. Or mix it with pasta to have a vegetarian meal.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this roasted garlic broccolini.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Broccolini: Since this is a recipe for roasted broccolini, broccolini (also known as “tenderstem broccoli” or “baby broccoli“) is a key ingredient.
• Olive Oil: I recommend using extra virgin olive oil for the best flavor. Alternatively, you may use another type of vegetable oil (such as canola oil, sunflower oil, etc.)
• Herbs: Feel free to use a mix of dried herbs of your choice (such as dried oregano, dried basil or dried thyme).
• Granulated Garlic: You can use either granulated garlic, minced garlic or garlic powder.
• Fresh Garlic: For beautiful aromatic flavor, I recommend adding fresh chopped garlic to the roasted broccolini.

How to Make Roasted Garlic Broccolini:

Mix Oil with Seasonings: In a small bowl, mix olive oil, salt, dried herbs, and granulated garlic.

Place on Baking Sheet & Season: Arrange the broccolini in an even layer on large sheet pan lined with parchment paper or aluminum foil. Drizzle the seasoned oil mixture evenly over the broccolini florets, ensuring each piece is well coated. Use your hands or tongs to toss the florets gently, so the seasoning is distributed evenly.

Dish by Dish Tips:

• Dry Broccolini Thoroughly: After washing the broccolini florets, it’s important that you dry them thoroughly (this is because any excess moisture will result in steaming the broccolini as opposed to roasting it, and you won’t get the crispy edges that really make the difference.
• Garlic: I’ve added chopped raw garlic after roasting the broccolini (in addition to the granulated garlic that seasons the veggie), but if you don’t like the strong pungent taste of raw garlic, you can always sprinkle the raw garlic over the broccolini before roasting them to get the flavor of roasted garlic.
• Optional Seasonings: Feel free to sprinkle your favorite seasonings over the broccolini once cooked (such as lemon zest, black pepper, parmesan cheese, or chili flakes).

Other Gluten-Free Side Dishes You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Roasted Garlic Broccolini (Gluten-Free, Vegan)

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• Author: Felicia Lim
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

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Description

This roasted garlic broccolini requires minimal prep, comes together in under 30 minutes, and makes a delicious yet elegant side dish or serve it with pasta for a tasty vegetarian meal. Gluten-free and vegan too.

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Ingredients

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• 12 stalks broccolini
• 2 tablespoons olive oil
• 1/2 teaspoon dried herbs (oregano, basil, thyme)
• 1/2 teaspoon granulated garlic
• 1/3 teaspoon salt
• 2 garlic cloves, finely chopped (for serving)

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Instructions

1. Preheat & Line: Preheat the oven to 400F (200C) and line a large baking sheet with parchment paper.
2. Mix Oil with Seasonings: In a small bowl, mix olive oil, salt, dried herbs, and granulated garlic.
3. Wash & Dry Broccolini: Wash the broccolini thoroughly and pat it dry with a paper towel to remove excess moisture.
4. Place on Baking Sheet & Season: Arrange the broccolini in a single layer on the parchment-lined baking sheet. Drizzle the seasoned oil mixture evenly over the broccolini florets, ensuring each piece is well coated. Use your hands or tongs to toss the florets gently, so the seasoning is distributed evenly.
5. Roast Until Tender: Roast the seasoned broccolini in the preheated oven for 15 to 17 minutes, depending on the thickness of the stems. The broccolini should be tender but still slightly crisp, with lightly golden edges.
6. Sprinkle with Garlic: Sprinkle with chopped fresh garlic before serving.

Notes

Broccolini: Since this is a recipe for roasted broccolini, broccolini (also known as “tenderstem broccoli” in places such as the UK) is a key ingredient.

Olive Oil: I recommend using extra virgin olive oil for the best flavor. Alternatively, you may use another type of vegetable oil (such as canola oil, sunflower oil, etc.)

Herbs: Feel free to use a mix of dried herbs of your choice (such as dried oregano, dried basil or dried thyme).

Granulated Garlic: You can use either granulated garlic, minced garlic or garlic powder.

Fresh Garlic: For beautiful aromatic flavor, I recommend adding fresh chopped garlic to the roasted broccolini.

• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Side Dishes
• Method: Roasting