This roasted Tenderstem broccoli is so flavorful from garlic and herbs, and makes for a healthy side dish for your lunch and dinner recipes! Super easy to make, we cook up your greens in just 20 minutes!
It's always good to have a few easy healthy vegetable side dishes in your back pocket don't you think? Whether it's for a weeknight dinner or at-home date night, roasted vegetables are always a winner with their deep flavor and hint of sweetness.
Making this roasted Tenderstem broccoli recipe (or roasted broccolini as they're the same thing!) is super simple, and feels a little special served with meats, fish or plant-based dishes. We add herbs and garlic for extra flavor and roast up our greens so quickly!
⭐ Why this recipe is so good
Healthy greens! No need to have boring side dishes, enjoy your greens with extra flavor from roasting and delicious seasonings.
Few ingredients. All you need is your broccolini and some pantry staples.
Versatile. Serve with a family evening meal or for celebrations such as Thanksgiving dinner or Christmas dinner!
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Tenderstem broccoli - also known as broccolini, baby broccoli or long stem broccoli, this green vegetable is a hybrid of Chinese kale and broccoli (Tenderstem).
- Mixed herbs - these give extra flavor. Choose the blend you like best, whether Italian seasoning, herbes de Provence or your own blend!
- Extra virgin olive oil - to help prevent the Tenderstem broccoli from drying up, and for flavor too.
- Garlic powder - for an extra little kick of flavor.
📖 Swaps and variations
Leave out the garlic. If you're not a garlic lover, simply omit from the recipe.
Swap herbs for sweet paprika. For a hint of spice, a little sweet paprika is delicious.
🔪 Step by step instructions
Making this roasted Tenderstem broccoli is very simple, with just a few steps. Grab your baking tray and let's get cooking!
All the instructions are in the recipe card below, but these photos should help guide you.
Step 1: Prepare the broccolini
Slice the very ends off the broccolini stem if at all dry, wash, pat dry with paper towel and arrange on a baking sheet lined with parchment paper (image 1).
Step 2: Roast the broccolini
Drizzle the broccolini with olive oil and sprinkle on the herbs, garlic, salt and black pepper. Toss to coat, arrange in an even layer, then roast the vegetables for 15-18 minutes until fork tender with crispy edges (image 2).
💭 Recipe tips and notes
- Adjust the amount of herbs and garlic used to taste preference.
- Toss well, so the broccolini is fully coated in the olive oil and seasonings.
- Try not to let the Tenderstem broccoli overlap too much on the baking sheet. Spread the stems out so they aren't too bunched up, and therefore roast rather than steam. If required, spread out on two baking trays.
- If you like very crispy edges, add a few more minutes to the cook time - but make sure they don't burn!
📋 Frequently asked questions
Yes they are the same! Tenderstem broccoli is a trademarked name, but it is also called broccolini or long stem broccoli, depending upon the country you are in.
Tenderstem broccoli tastes a lot like asparagus, with a sweet and savory flavor.
Yes, you can eat the stems and the flowers of broccolini, as well as their leaves!
Yes, you can easily let the roast Tenderstem broccoli cool and enjoy as a side with salads or grain bowls.
No, Tenderstem broccoli is a hybrid of broccoli and Chinese kale and can be thought of as a long stem broccoli. You eat both the stems and flowers of Tenderstem broccoli, whereas many people only eat the flowers of a broccoli head.
🍽 How to serve roasted Tenderstem broccoli
- Serve as a healthy vegetable side dish with chicken, meat, fish or plant-based dishes for an elegant meal such as my creamy paprika chicken, my turkey in sage cream sauce or my creamy kale pasta.
- Allow the broccolini to cool then add it to salads or grain bowls such as my no mayo chicken salad or my quinoa fennel salad.
🥕 More healthy side dishes
Find so many healthy side dishes, including my popular grated potato fritters and roast asparagus and Brussels sprouts, and learn how to cook frozen cauliflower rice too! Some recent recipes to enjoy:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
Roasted Tenderstem Broccoli
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- Slice off the very ends of the broccolini stems if they are dry, then arrange on your baking sheet. Drizzle with olive oil, and sprinkle over the mixed herbs, garlic powder, salt and black pepper. Toss to coat the broccolini stems in the oil and herbs. Spread the stems out so they aren't overlapping too much. If needed, use two baking sheets so the broccolini stems have space between them.
- Roast the Tenderstem broccoli for 15-18 minutes, depending upon the level of char and crispiness you like.
- Spread the Tenderstem broccoli out on the baking sheet so that it doesn't overlap too much and therefore steam rather than roast. If needed, use two baking trays rather than one.
- If you like a little more char and extra crispy roasted Tenderstem broccoli give it a little more roasting time, but be sure it doesn't burn!
- Nutritional information is auto-generated and should be understood to be an estimate.
- broccolini isn't rated, but broccoli scores 0.
- garlic powder, which scores 1.
- use low histamine mixed herbs.