Perfect for those special occasions but simple enough for a weeknight meal, one pan Lemon Butter Broccolini is the perfect side for any meal!
Take it easy when cooking but still create something deliciously beautiful in one pan with Lemon Butter Broccolini. Roasting broccolini with olive oil, lemon juice, garlic, salt, and pepper is a simple way to make an unforgettable side dish the family will love.
An elegant weeknight side
Weeknights and special occasion dinners deserve easy-to-make, beautiful side dishes that compliment just about anything you make. Lemon Butter Broccolini is the star of any meal and makes the whole meal just shine! Plus, is there anything better than making everything in one pan and having everyone just love eating it? Tender broccolini is quick to make, and the flavors will win over even the pickiest of eaters!
Other Recipes to Serve with Lemon Butter Broccolini
- Lemon Butter Broccolini is a great Easter side dish to Apricot Glazed Ham! Both are simple to make and perfect for those special occasions.
- Make some weeknight dinner magic and pair this side with easy Air Fryer Chick-Fil-A Chicken Nuggets! This meal is irresistible to people of all ages!
Produce: Pick up a pound of fresh broccolini and garlic. If you prefer to use fresh lemon juice in this recipe, you will also need a lemon. Otherwise, bottled lemon juice is fine.
Seasonings: You will need salt and pepper to season the broccolini.
Butter: For this dish, you will need to cube a few tablespoons of butter.
Olive Oil: You will also need a little olive oil for roasting the broccolini.
How to Make Lemon Butter Broccolini
STEP ONE: Preheat the oven to 500 degrees F and line a half-sheet pan or two baking pans with foil, and spray them with non-stick spray. Trim the bottom 2 inches of the broccolini.
STEP TWO: Place the broccolini onto the greased pan. Drizzle the broccolini with olive oil and then season with salt, pepper, and garlic. Toss to coat, and then spread the broccolini evenly over the pan in a single layer.
STEP THREE: Roast the broccolini for 12 minutes and then remove the pan(s) from the oven. Distribute the cubed butter evenly over the broccolini and return the pan(s) to the oven to cook for three more minutes or until the broccolini is crisp.
STEP FOUR: Toss the broccolini with lemon juice, additional salt, and pepper if desired, and serve.
Tips for Success
- Broccolini is more tender than broccoli, which is why it roasts more quickly. You can also sauté the broccolini on the stovetop using this same recipe, simply add the butter when the broccolini is almost tender, and then toss the broccolini with lemon juice once they are cooked through.
- There’s no need to prepare the broccolini in a separate bowl, just sprinkle the olive oil and seasonings over the broccolini and toss on the baking sheet. This really is an easy dish!
- This dish can be made ahead of time but cooks so quickly that you may not be saving that much time! You can also store Lemon Butter Broccolini in a sealed container in the refrigerator for up to four days.
Do you cut broccolini before cooking?
Broccoli and broccolini both need to have the bottom stalks trimmed before cooking. The broccolini stalks can be thick and woody, which is not delicious to eat! Once the broccolini has been trimmed, it is also a good idea to cut stalks thicker than 1/2 inch in half, lengthwise. If the broccolini stalks are uniform in size, they will cook more evenly, rather than having some pieces that are well done and others that need more time.
Do you peel the leaves of the broccolini?
As long as the broccolini leaves are tender, they can be left on the stem and eaten. Like the thick, woody stems, some leaves near the bottom can be a little tougher, whereas the upper leaves will be tender. Depending on how you buy your broccolini, this may not even be an issue because the produce will come mostly stripped. Whether or not to eat the leaves is just a matter of preference and how much you love leafy greens!
More vegetable side dishes to wow the family
- Roasted Cumin Butter Broccoli
- Green Beans with Honey Pecan Butter and Cranberries
- Balsamic Roasted Brussel Sprouts
- Cheesy Zucchini Gratin
- Roasted Asparagus
*This post was originally posted on 04/19/2017.
- 1 pound broccolini leaves removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic minced
- 2 tablespoons butter cubed
- 1-2 tablespoons lemon juice
- Preheat your oven to 500 degrees F. Line a large half sheet pan (or two baking sheets) with foil and lightly spray the foil with cooking spray. Set aside.
- Trim the bottom 2 inches off the broccolini stems and cut any thick stems in half. Place the broccolini on the greased foil. Drizzle the broccolini with olive oil and sprinkle with salt and pepper. Add the garlic and toss until evenly coated. Lay the broccolini in a single layer.
- Roast for 12 minutes. Carefully remove the pan from the oven and evenly space the cubed butter on the broccolini. Return to the oven and bake an additional 3 minutes or until broccolini reaches your desired crisp-tenderness. (You can even broil if desired for a few minutes.)
- Remove the broccolini from the oven and toss with lemon juice. (I like to use a full 2 tablespoons.) Season with additional salt and pepper to taste and sprinkle with garlic from the before serving warm.
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