Bright, zesty, and irresistibly savory, this Lemon-Parmesan Broccolini is a side dish that always steals the spotlight. With perfectly crisp-tender stems, golden edges, a smoky kiss of lemon, crispy garlic chips, and a delicate sprinkle of salty Parmesan, every bite is bursting with flavor. It’s quick, easy, and destined to become your new go-to veggie dish!
The Best Side Dish Of All
I could eat broccolini with just about every meal. A tender and slightly sweet hybrid of broccoli and Chinese broccoli, it pairs beautifully with just about everything—from juicy steaks and salmon to baked chicken thighs, pasta dishes and even veggie-packed grain bowls.
I’ve cooked broccolini a million different ways and this this version is hands-down my favorite. I love how the crisp-tender stalks pair perfectly with the smoky, charred lemon slices, the crunchy, golden garlic chips, and the salty parmesan shavings on top. So simple, but packed with flavor—exactly what I look for in a great side dish!
What I love most about this side dish is how quickly and easily I can have it on the table on a weeknight, but it is also my back pocket side dish to serve guests. It just never, ever fails to impress and no one needs to know it took only 15 minutes to make.
For even more delicious vegetable sides, try my Honey Maple Roasted Carrots, Haricots Verts Amandine (Green Beans with Almonds), or these incredibly easy Air Fryer Beets!
What Sets This Recipe Apart From Others
A common issue people face with broccolini recipes that call for roasting or pan-frying with just oil is that the broccolini often ends up too firm. My method solves this problem by combining first sautéing and steaming it in a skillet with a splash of water, which guarantees tender, flavorful stalks every time. To take it up a notch, I finish it under the broiler for a few quick minutes, adding those irresistible charred bits that enhance the flavor even more.
Crispy garlic is wonderful with broccolini but most recipes suggest crisping garlic alongside the broccolini. Well, it’s just not possible—garlic won’t crisp up properly when cooked with a moist vegetable. My solution? Fry the garlic slices separately to create the crispiest, most flavorful garlic chips. Yes, it means using a separate small saucepan, but trust me—it’s absolutely worth it. Plus, you can make the garlic chips up to 48 hours ahead of time if you want to get a head start on your prep.
Ingredients And Substitutions
- Broccolini: This vegetable tastes similar to broccoli but with a slightly sweeter flavor. It’s also a lot more tender in texture so even folks who don’t like broccoli will likely love broccolini. The entire broccolini plant is edible and needs minimal preparation—simply trim the bottom of the stems, and it’s ready to cook. That said, sometimes a few of the stalks will be quite thick so you will need to thinly slice them lengthwise. If you can’t find broccolini, substitute with regular broccoli or asparagus if needed.
- Fried garlic chips: For crispy, golden garlic chips we are thinly slicing 3 cloves of garlic. It sounds like a lot of garlic but trust me, they take mere minutes to crisp up and everyone will be fighting for these savoury little flavor bombs.
- Lemon: Here we will slice half of the lemon, and the other half is used for drizzling. Fresh lemon adds tang and a smoky char when cooked.
- Olive Oil: For crisping up the garlic slices and drizzling the broccolini. Substitute with avocado oil if preferred.
- Parmesan Cheese: Brings salty, nutty richness. You can use Pecorino Romano which is also salty and delicious, or nutritional yeast for a dairy-free option.
- Salt and Pepper: For seasoning.
How to Cook Lemon Garlic Broccolini
This recipe could not be simpler and it comes together very fast. To finish, the broccolini is placed under the broiler so you will need an ovenproof skillet. If you don’t have an ovenproof skillet, you can transfer the steamed/sautéed broccolini to a sheet pan.
Here’s an overview of the recipe—for the details measurements and instructions, scroll to the recipe card below.
- Make the garlic chips: In a small saucepan, combine the sliced garlic and olive oil. Heat over medium heat and cook for 3-4 minutes or until garlic is just starting to turn golden. TIP: while the garlic is cooking, use a heat-proof spatula, or chop sticks, to separate any slices that have stuck together. Remove from heat and use a slotted spoon to transfer garlic chips to the paper towel-lined plate. Set the olive oil and garlic chips aside.
- Rinse the broccolini: Rinse the Broccolini under cool water. Shake the stalks gently to remove excess water. (No need to pat dry.)
- Trim: Using a sharp knife, trim about half an inch off the bottom of the stems. If the stalks are very thick, halve them lengthwise. Leave any smaller, slender stalks intact.
- Bring a little water to a boil. In a large skillet, heat 1/4 cup water over medium heat. When water is gently bubbling, reduce heat to medium-low and add the broccolini. Cover, and cook for 3-4 minutes or until the veggies are tender and bright green.
- Place an oven rack about 8 inches from the broiler and turn the broiler on.
- Broil the broccolini. Drizzle the broccolini with the garlic-infused olive oil and gently toss to coat. Scatter the lemon slices around the broccolini stalks and sprinkle with parmesan cheese. Transfer pan to oven and broil for 2-3 minutes, watching closely, until the broccolini and lemon slices slightly charr in some spots.
- To finish: Remove from oven and transfer the broccolini and lemon slices to a serving platter and drizzle with a little lemon juice. Top with garlic chips, more parmesan cheese, and flaky salt, if using.
Helpful Tips
- Don’t Overcrowd the Pan: If cooking more than two bundles of broccolini, sauté in batches to ensure even cooking. For broiling it, you might also consider transferring the broccolini to a sheet pan so it charrs more evenly.
- Use Fresh Parmesan: Grate it yourself for the best texture and flavor.
- Add a Kick: Sprinkle some red pepper flakes for a touch of heat.
Recipe FAQ’s
Yes, but fresh broccolini or broccoli works best for optimal texture and flavor. If using frozen, make sure to thaw and pat it dry before cooking.
Not quite! Broccolini has longer, tender stalks and a milder, sweeter flavor compared to regular broccoli. Though I love broccoli, I would choose broccolini whenever possible.
Absolutely! In fact, I often omit if I’m in a hurry and it still makes the most wonderful side dish!
It’s best served fresh, but you can prepare the crispy garlic chips and charred lemon in advance to save time.
What To Serve It With
This lemon parmesan broccolini recipe is a delicious, easy side dish that goes well with just about anything! Here’s a few mains we love to serve it with:
- Braises: This lemon parmesan broccolini will lighten up heavy mains such as this delicious Stracotto di Manzo, this popular Bolognese sauce, and these family-favourite Italian meatballs.
- Pasta: I love serving broccolini as a side dish to any pasta. Try it with this lasagna, this roasted eggplant pasta, or this canned mackerel pasta.
- Roasted meat or fish: Broccolini is fabulous alongside any roasted or grilled meat and a match made in heaven with fish. Try it with this Miso-Honey Chicken, these blog-favourite lemon chicken thighs, or this Mediterranean Baked Cod.
Leftover Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat until heated through. Add a splash of olive oil if needed.
- Freezing: Not recommended, as the broccolini may become mushy upon thawing.
More Healthy Side Dishes To Try
This Lemon Parmesan Broccolini is a show-stopper side dish that’s simple to make yet full of flavor. Give it a try tonight and let me know how it turns out by leaving a star rating below!
Thank you!~Sandra
Lemon Parmesan Broccolini
Ingredients
- 1/4 cup olive oil
- 3 garlic cloves, thinly sliced
- 1/4 cup water
- 2 bunches broccolini
- Kosher salt and freshly ground pepper
- 1 lemon, halved crosswise, seeds removed
- 1/3 cup finely grated Parmesan, plus more for serving
- flaky salt to finish, optional
Instructions
- Line a plate with paper towels. In a small saucepan, combine the olive oil with the garlic slices. Heat over medium heat and cook for 3-4 minutes or until garlic is just starting to turn golden. TIP: While the garlic is cooking, use a heat-proof spatula, or chop sticks, to separate any slices that have stuck together. Remove from heat and use a slotted spoon to transfer garlic chips to the paper towel-lined plate. Set the olive oil and garlic chips aside.
- Rinse the Broccolini under cool water. Shake the stalks gently to remove excess water. (No need to pat dry.) Using a sharp knife, trim about half an inch off the bottom of the stems. If the stalks are very thick, halve them lengthwise. Leave any smaller, slender stalks intact.
- In a large, ovenproof skillet that has a lid, heat 1/4 cup water over medium heat. When water is gently bubbling, reduce heat to medium-low and add the broccolini. Season with a pinch of salt and pepper, to taste. Cover, and cook for 3-4 minutes or until the veggies are tender and bright green.
- Place an oven rack about 8 inches from the broiler and turn the broiler on.
- Thinly slice half the lemon into rounds and set the other half aside.
- Drizzle the broccolini with about 2 tablespoons of the garlic-infused olive oil (any leftover oil can be stored for later use) and gently toss to coat. Scatter the lemon slices around the broccolini stalks and sprinkle with parmesan cheese. Transfer pan to oven and broil for 2-3 minutes, watching closely, until the broccolini and lemon slices slightly charr in some spots.
- Remove pan from oven and transfer the broccolini and lemon slices to a serving platter. Drizzle with a little lemon juice from the remaining half of the lemon. Top with garlic chips, more parmesan cheese, and flaky salt, if using.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat until heated through. Add a splash of olive oil if needed.
- Freezing: Not recommended, as the broccolini may become mushy upon thawing.
Jill Barber
This recipe is so delicious! It takes broccolini to the next level! The garlic chips are very tasty and add another element of interest, and flavour, to this dish.
Sandra Valvassori
Yay! So happy to hear you loved the broccolini, Jill! Thank you so much for taking the time to rate and review the recipe!