10 Broccolini Recipes You’ll Want to Make on Repeat

Broccolini is an easy way to add color and flavor to any meal. Its tender stems and slightly sweet taste make it perfect for quick side dishes, fresh salads, and hearty mains. These broccolini recipes bring out the best in this versatile veggie—roasted with garlic, tossed in pasta, or paired with shrimp, chicken, or sausage for a satisfying dinner.

From simple skillet meals to bright, zesty salads, these recipes fit any occasion. Some come together in minutes, while others bring bold flavors that make broccolini the star of the plate. Save this list for easy, flavorful meals that you’ll want to make again and again.

Easy Sautéed Broccolini with Garlic: Quick and Flavorful Side Dish

Sautéed broccolini with garlic is the kind of side dish that fits any meal. Lightly crisped in a pan with olive oil and fresh garlic, it comes together in minutes and pairs well with anything from grilled meats to pasta. If you need an easy way to elevate your veggies without much effort, this simple recipe is a must-try.

Ingredients:

• 1 pound broccolini, trimmed
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional, for finishing)

Instructions:

1. Bring a large pot of salted water to a boil. Blanch the broccolini for 1-2 minutes, then transfer to an ice bath to stop the cooking. Drain and pat dry.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds (do not let it brown).
3. Add the broccolini to the skillet. Cook, stirring occasionally, for 2-3 minutes, until the broccolini is tender and slightly charred in spots.
4. Sprinkle with red pepper flakes, salt, and pepper. Toss to combine. Drizzle with lemon juice for a fresh, zesty finish. Serve warm as a side dish.

Broccolini Salad with Lemon Vinaigrette: Bright and Fresh Side for Any Meal

Broccolini salad brings crunch, color, and a zesty punch to the table. Tossed in a homemade lemon vinaigrette, this fresh and vibrant dish is perfect for warm-weather meals, picnics, or an easy side for weeknight dinners. The mix of tender broccolini, crisp greens, and citrusy dressing makes it hard to resist.

Ingredients:

• 1 pound broccolini, trimmed
• 2 tablespoons olive oil
• ¼ cup sliced almonds, toasted
• ¼ cup crumbled feta cheese
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Blanch the broccolini for 2 minutes, then transfer to an ice bath to stop the cooking. Drain and pat dry.
2. Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl to make the vinaigrette.
3. Arrange the broccolini on a serving platter. Drizzle with the lemon vinaigrette and toss gently to coat. Sprinkle with toasted almonds, crumbled feta, and lemon zest. Serve immediately or at room temperature.

Spicy Sausage and Broccolini Pasta: Hearty 30-Minute Dinner Recipe

This pasta dish is a go-to for busy nights. Spicy Italian sausage, tender broccolini, and perfectly cooked pasta come together in a skillet for a bold, satisfying meal. A touch of garlic, red pepper flakes, and Parmesan ties everything together, making this a fast and flavorful dinner that’s way better than takeout.

Ingredients:

• 12 ounces pasta (rigatoni or orecchiette work well)
• 1 pound broccolini, trimmed
• 2 tablespoons olive oil
• 8 ounces spicy Italian sausage, casings removed
• 3 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional)
• ½ cup reserved pasta water
• ¼ cup grated parmesan cheese, plus more for serving
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve ½ cup of the pasta water before draining.
2. In the same pot, blanch the broccolini for 2 minutes, then transfer to an ice bath to stop the cooking. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it into crumbles, and cook until browned and cooked through, about 5-7 minutes.
4. Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute, until fragrant.
5. Toss the broccolini into the skillet and cook for 2-3 minutes, until slightly tender and coated in the sausage mixture. Add the cooked pasta and reserved pasta water to the skillet. Stir to combine, allowing the flavors to meld.
6. Sprinkle with parmesan cheese and season with salt and pepper to taste. Serve hot with extra parmesan on top.

Asian-Style Broccolini with Sesame Dressing: Simple and Flavorful Veggie Side

Your broccolini recipes gets an upgrade with a rich, nutty sesame dressing in this quick and easy dish. Lightly blanched for the perfect tender-crisp texture, it’s tossed with soy sauce, toasted sesame oil, and a hint of spice for a side that works beautifully with rice, grilled meats, or as part of a veggie-packed bowl.

Ingredients:

• 1 pound broccolini, trimmed
• 2 tablespoons sesame oil, divided
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 tablespoon toasted sesame seeds
• 1 teaspoon chili flakes

Instructions:

1. Heat one tablespoon of sesame oil in a large skillet over medium-high heat. Add the broccolini and sauté for 5-6 minutes, stirring occasionally, until tender and slightly charred.
2. In a small bowl, mix the remaining one tablespoon of sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic to make the sauce.
3. Pour the sauce into the skillet with the broccolini. Cook for 1 minute, tossing to coat the broccolini evenly, until the sauce slightly thickens and clings to the broccolini.
4. Sprinkle with toasted sesame seeds and chili flakes. Serve warm as a flavorful side dish.

Broccolini and Potato Salad with Mustard Dressing: Unique Flavorful Dish

This is not your average potato salad. With tender broccolini, baby potatoes, and a tangy mustard dressing, it’s a fresh take on a comfort food classic. Perfect for cookouts, meal prep, or a make-ahead side, this dish brings bold flavors and a pop of green to the table. For another unique recipe, check out this smashed potato salad.

Ingredients:

• 1 pound baby potatoes, halved
• 1 pound broccolini, trimmed
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 10-12 minutes until fork-tender. Remove with a slotted spoon and set aside.
2. In the same pot, blanch the broccolini for 2 minutes, then transfer to an ice bath to stop the cooking. Drain and pat dry.
3. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the broccolini and sauté for 2-3 minutes, until slightly charred. Remove from the skillet and set aside.
4. In a small bowl, whisk together the remaining olive oil, Dijon mustard, whole-grain mustard, white wine vinegar, honey, salt, and pepper to make the dressing.
5. In a large bowl, combine the potatoes and broccolini. Drizzle with the mustard dressing and toss gently to coat. Garnish with chopped parsley and serve warm or at room temperature.

Broccolini and Quinoa Salad with Herb Yogurt Sauce: Fresh, Flavorful, and Filling

Packed with texture and flavor, this broccolini and quinoa salad is a filling option that works as a main or side. The creamy herb yogurt sauce adds a refreshing contrast to the nutty quinoa and crisp-tender broccolini, making it a great choice for meal prep, lunch, or a light dinner. For a variation, try this broccoli salad with bacon.

Ingredients:

• For the Salad:
  • 1 pound broccolini, trimmed
  • 1 cup quinoa, rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • ½ cup cherry tomatoes, halved
• For the Herb Yogurt Sauce:
  • ½ cup Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh dill
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions. Fluff with a fork and set aside to cool.
2. Heat olive oil in a large skillet over medium heat. Add the broccolini and sprinkle with garlic powder, salt, and pepper. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly charred. Remove from the skillet and set aside.
3. Whisk together the Greek yogurt, olive oil, lemon juice, dill, minced garlic, salt, and pepper in a small bowl to create the herb yogurt sauce.
4. Combine the cooked quinoa, sautéed broccolini, and cherry tomatoes in a large bowl. Top with the herb yogurt sauce. Serve immediately as a light main dish or side salad.

Broccolini and Shrimp Stir-Fry: Quick and Easy One-Pan Dinner

Shrimp and broccolini stir-fry is the kind of meal that delivers on both speed and taste. Juicy shrimp, crisp broccolini, and a savory garlic-ginger sauce come together in just minutes, making this a go-to for weeknights. Serve it over rice or noodles for an easy dinner with restaurant-quality flavor.

Ingredients:

• 1 pound broccolini, trimmed
• 1 pound shrimp, peeled and deveined
• 2 tablespoons vegetable oil, divided
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• ½ teaspoon chili flakes
• 1 tablespoon cornstarch mixed with two tablespoons water
• Sesame seeds

Instructions:

1. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccolini and sauté for 4-5 minutes until tender but still crisp. Remove from the skillet and set aside.
2. In the same skillet, add the remaining one tablespoon of oil. Add the shrimp and cook for 2-3 minutes per side or until pink and fully cooked. Remove and set aside with the broccolini.
3. Reduce the heat to medium and add the garlic and ginger to the skillet. Sauté for 30 seconds until fragrant.
4. In a small bowl, whisk together the soy sauce, oyster sauce, honey (or brown sugar), sesame oil, and chili flakes. Pour the sauce into the skillet and bring to a simmer. Add the cornstarch mixture to the sauce, stirring until it thickens slightly.
5. Return the broccolini and shrimp to the skillet, tossing to coat everything in the sauce. Cook for an additional 1-2 minutes to heat through. Serve hot over steamed rice or noodles, garnished with sesame seeds.

Lemon Garlic Chicken and Broccolini Skillet: Quick Weeknight Dinner

One skillet, a handful of ingredients, and less than 30 minutes—that’s all you need for this easy chicken and broccolini dish. It is one of the easiest broccolini recipes you can make. The bright flavors of lemon and garlic soak into the juicy chicken while the broccolini cooks up tender and flavorful right in the pan. Perfect for a no-fuss dinner that still feels special.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2-2 ½ lbs total)
• 1 ½ teaspoons salt (or to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 2 tablespoons olive oil
• 12 oz broccolini
• 3 garlic cloves, minced
• ¾ cup chicken broth
• Juice of 1 lemon (+ additional for topping)
• Zest of 1 lemon
• 2 cups baby spinach
• 2 tablespoons fresh chopped parsley

Instructions:

1. Prepare the Chicken: Pat the chicken thighs dry with a paper towel. Season all sides with salt, garlic powder, onion powder, paprika, oregano, and red pepper flakes.
2. Sear the Chicken: Heat one tablespoon of olive oil in a large, deep skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 7-9 minutes until the skin is golden and crispy. Flip and cook for another 7-9 minutes or until the internal temperature reaches 165F. Remove the chicken and set aside.
3. Cook the Broccolini: In the same skillet, add the remaining one tablespoon of olive oil. Toss in the broccolini and sauté for 3-4 minutes until tender and slightly charred. Remove and set aside.
4. Make the Sauce: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits at the bottom of the pan. Stir in the lemon juice and zest, and bring to a simmer. Toss in the spinach and cook for 1-2 minutes until wilted.
5. Combine Everything: Return the chicken thighs and broccolini to the skillet, spooning the lemon-garlic sauce over the top. Let simmer for 2-3 minutes to warm everything through.
6. Serve: Top with fresh parsley and additional lemon wedges. Serve hot with your choice of rice, cauliflower rice, or pasta.

Sheetpan Chicken Meatballs and Broccolini: Easy Meal for Busy Nights

Sheet pan dinners make life easier, and this one is no exception. Juicy chicken meatballs and crispy broccolini roast together, absorbing the rich flavors of garlic, olive oil, and spices. Serve it over pasta, rice, or with crusty bread for a no-fuss meal that’s hearty and delicious.

Ingredients:

• 1 pound ground chicken
• 1 egg
• ½ cup breadcrumbs
• ¼ cup grated parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 pound broccolini, trimmed
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper or lightly grease it.
2. Place the broccolini on the baking sheet and season them with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on the baking sheet.
3. In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, parmesan cheese, minced garlic, oregano, garlic powder, smoked paprika, salt, and pepper. Mix until just combined. Form the mixture into 1 ½-inch meatballs. Place them in between the broccolini on the baking sheet.
4. Roast everything at 375 F for 20-25 minutes, flipping the tray halfway through. The meatballs will cook through (internal temperature of 165 F, and the broccolini will be tender with slightly crispy edges.
5. Transfer the chicken meatballs and broccolini to a serving platter. Squeeze fresh lemon juice and serve hot.

Roasted Broccolini with Garlic and Parmesan: The Best Crispy Oven-Roasted Veggies

Roasting broccolini brings out its natural sweetness while adding irresistible crispy edges. Tossed with garlic, Parmesan, and a drizzle of olive oil, this simple dish works as a side for everything from steak to pasta. If you love oven-roasted vegetables, this is one recipe to keep on repeat.

Ingredients:

• 1 pound broccolini, trimmed
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ¼ cup grated parmesan cheese
• Lemon wedges (optional, for serving)

Instructions:

1. Preheat your oven to 425 F. Line a baking sheet with parchment paper.
2. Arrange the broccolini on the baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss to coat evenly and spread the broccolini into a single layer. Scatter the thinly sliced garlic over the broccolini, ensuring they are evenly distributed.
3. Roast in the preheated oven for 12-15 minutes until the broccolini is tender and slightly charred and the garlic is golden and crispy.
4. Remove the broccolini from the oven and immediately sprinkle with grated parmesan cheese while it’s still hot, allowing it to melt slightly. Transfer the roasted broccolini to a serving platter. Garnish with lemon wedges and serve warm.