Lemon Garlic Broccolini

Broccolini shows up in the colder months but carries easily into spring. It’s slightly more bitter than broccoli, but sweeter and less leafy than broccoli rabe or rapini. This oven-roasted lemon garlic broccolini is a perfect example of why broccolini is just a little more interesting than its broccoli cousins. First, tame the somewhat tough stems by blanching before roasting, so they turn tender while the tops get charred and woodsy in the oven. Everything finishes right on the sheet pan with slices of just-fragrant garlic and roasted lemon. Pick up a bunch next time you see it and feel a little excitement about dinner; this one delivers every time.

How this Lemon Garlic Broccolini recipe fits AIP, Paleo and Whole30

All of the ingredients in this lemon garlic broccolini recipe are compatible with AIP, Paleo and Whole30, and this recipe also works well for Plant Based Whole30. If you prefer, you can use avocado oil for roasting at higher temperatures. It’s a suitable swap, though olive oil brings a flavor that’s worth keeping.

Free Recipe Book

The Everyday Botanical: Tonics, Elixirs and Calming Blends

A quiet cup can change the shape of a day. Warm mugs, iced teas, and mocktail sparklers you can make at home to support calm, aid digestion, and bring you back to center, using familiar ingredients and a little kitchen practical magic.

Bring a few cups of water to a simmer in a pot large enough to fully submerge all of the broccoli. If the ends of your stems are looking a little dull or dried, give them a trim. Then, add a splash of white wine vinegar to the water and a generous pinch of salt. The vinegar will help keep the broccolini bright green and aid in tenderizing the stems. Drop the broccolini into the simmering (not boiling) water, and let it blanche for two to three minutes.

Remove the broccolini from the pot and spread it out on a towel to dry. Wet vegetables do not roast or char as easily as dry vegetables, so take the time to get them as dry as possible before heading to the roasting pan. While you’re drying the broccoli, put a roasting pan or sheet pan into a cold oven and preheat the oven to 425°, and the pan along with it.

Remove the pan from the oven and coat it generously with olive oil. Toss the broccolini in the oil, using more to coat as needed. Then, arrange lemon slices all around the pan, and season everything generously with salt. With the pan preheated, the oil and all the vegetables should start to sizzle just as soon as you place them.

Roast the broccolini for about eight minutes. Remove the pan from the oven, and you’ll notice that they look about half done. If you try to pierce the stems at this point, they’ll be tender, but the crowns of the broccolini won’t be quite as charred as they could be. This is the time to sprinkle the thinly-sliced garlic onto the sheet pan, then return the pan to the oven.

Roast the broccolini for another five to eight minutes, or until the florets are charred and the stems are golden. Remove from the oven and toss the broccolini with the garlic and squeeze the lemon juice from the roasted lemons. You can serve this lemon garlic broccolini hot or room temperature… it’s a veggie side dish that stands on its own.

A New Way to Listen

Find your inner compass

Even when you’re following a food framework carefully, questions still come up. Sometimes it’s as simple as, This food is allowed, but does it actually work for me?

Your body already knows. This free three-part series shows you a simple way to decode those answers into clear signals you can use when making everyday decisions, starting with food.

Lemon Garlic Broccolini (AIP, Paleo, Whole30)

5 from 1 vote

Garlic lemon broccolini roasted until tender with charred edges, finished with garlic and lemon.

Print Recipe Pin Recipe

Total Time:25 minutes mins

Servings: 4 servings

Author: Christina Marche

Ingredients

• 1 lb broccolini, about 2 bunches
• 1 tbsp white wine vinegar
• 1 lemon, quartered
• 2 tbsp olive oil, plus more as needed
• 2 cloves garlic, thinly sliced
• 1½ tsp kosher salt, plus more as needed

Instructions

• Place a dry sheet pan on the middle rack and preheat the oven to 425°F.
• Fill a large, high-sided sauté pan with water. Add the white wine vinegar and 1 teaspoon of salt, and bring to a simmer. Add the broccolini and blanch for 1 to 2 minutes, until the stems are bright green and just beginning to soften.
• Transfer the broccolini to a towel-lined surface and pat dry.
• Carefully remove the hot sheet pan from the oven and coat it with olive oil. Add the broccolini and lemon quarters, turning to coat in the oil, then season with the remaining ½ teaspoon salt. Arrange in a single, even layer and roast for 8 minutes.
• Remove from the oven, scatter the garlic over the pan, and return to roast for about 5 minutes more, or until the broccolini is lightly charred at the edges and the garlic is fragrant.
• Toss gently with the garlic and squeeze the roasted lemon over the top. Taste and adjust seasoning as needed.

Course: Side Dish

Cuisine: AIP, AIP Modified, Paleo, Plant-Based Whole30, Whole30