Roasted Broccolini and Lemon With Parmesan

By Alison Roman

Roasted Broccolini and Lemon With Parmesan
Michael Kraus for The New York Times
Total Time
20 minutes
Rating
5(3,596)
Comments
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Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it’s worth mentioning how wonderful this recipe is. Maybe it’s the caramelized, jammy slices of lemon or maybe it’s the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

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Ingredients

Yield:4 servings
  • 1lemon, halved crosswise, seeds removed
  • 4garlic cloves, smashed
  • 2bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
  • 3 to 4tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • ½ cup finely grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

294 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 16 grams protein; 836 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.

  2. Step 2

    Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.

  3. Step 3

    Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

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Ratings

5 out of 5
3,596 user ratings
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Comments

Lynda H.

This is delicious. I used a large Meyer lemon, as the rind and flesh is tasty roasted. Halved lengthwise any large broccolini stalks (thanks for the comments . . . love you guys!). Muddled the smashed garlic with 3 tbsp. olive oil (to get a bit more garlic flavor into the dish) before tossing with the broccolini and lemon in a large bowl. Spread everything out on a half sheet pan. Used all the Parmesan (1/2 cup = 50 grams). Roasted for 20 minutes. Perfect, IMHO.

Gabriel

My 12-year-old asked for seconds and then thirds. Case closed: Jury finds recipe delicious as charged.

joanhc

This IS genius. Don’t skimp on the lemon! I’ve made this three times. The last time I parboiled the broccolini for just a minute and dried it in a towel quickly before seasoning and roasting—vastly improved the texture and flavor.

SM12

Add parmesan at the end as otherwise it sticks to the baking sheet

Katrina

Has anyone tried this on an air fryer?

Roni Jordan

@Katrina yes. My B

Roni Jordan

@Katrina yes. My Breville countertop oven has an airfryer setting. I used it once for this but prefer the oven method.

sophben

go-to easy vegetable side

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Credits

Adapted from "Dining In: Highly Cookable Recipes," by Alison Roman

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