Photo of Roasted Parmesan Broccolini by WW

Roasted Parmesan Broccolini

Points® value
Total Time
30 min
15 min
15 min
Broccolini, AKA baby broccoli, is similar to broccoli but with thinner, longer stalks and smaller clumps of florets. It's not bitter like broccoli rabe and roasts quite fast, making it an easy last-minute veggie side dish. After washing the broccolini, you'll need to shake out as much water as possible and then pat it dry with a kitchen towel. If your broccolini is wet, it will steam in the oven instead of browning, and you really want those nice caramelized bits for the most flavor. Also, if your broccolini stalks are thick, you can halve them to speed up the cooking time.


Uncooked, baby broccoli

1 pound(s), ends trimmed

Olive oil

1 tbsp(s)

Olive oil

2 tsp(s)

Minced garlic

2 tsp(s)

Table salt

½ tsp(s)

Crushed red pepper flakes

¼ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Grated Parmigiano-Reggiano

3 tbsp(s)

Sliced almonds

¼ cup(s)


  1. Preheat oven to 425°F. Line two baking sheets with aluminum foil or parchment paper.
  2. Evenly divide Broccolini between prepared pans. Drizzle with oil; sprinkle on garlic, salt, red pepper flakes, and black pepper. Gently toss with your hands to distribute seasonings; spread out in a single layer. Sprinkle with grated cheese; roast until golden brown, about 10-15 minutes.
  3. Meanwhile, toast almonds in a dry, heavy skillet over medium heat, stirring constantly until golden, 1-2 minutes. Remove from pan; allow to cool.
  4. Sprinkle almonds over Broccolini; serve.
  5. Serving size: 4 to 5 Broccolini spears plus 2 tsp almonds