Roasted Parmesan Broccolini

Total Time
30 min
15 min
15 min
After washing the Broccolini, shake out as much water as possible and then pat it dry with a kitchen towel. If the Broccolini is wet, it will steam in the oven instead of browning.


uncooked baby broccoli

1 pound(s), or broccoli rabe, ends trimmed

olive oil

1 Tbsp

olive oil

2 tsp

minced garlic

2 tsp

table salt

½ tsp

red pepper flakes

¼ tsp

black pepper

¼ tsp, freshly ground

grated Parmigiano-Reggiano

3 Tbsp

sliced almonds

¼ cup(s)


  1. Preheat oven to 425°F. Line two baking sheets with 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 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


If your broccolini stalks are thick, halve them to speed up cooking time.

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