Featured Recipe

Garlic Herb Parmesan Broccolini

Name: Garlic Herb Parmesan Broccolini
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 bunch broccolini trimmed; 3 tablespoons olive oil; ½ teaspoon kosher salt; 3 cloves garlic minced finely; ¼ teaspoon smoked paprika; ¼ teaspoon black pepper freshly ground; 2 teaspoons fresh thyme leaves; ¼ cup grated parmesan cheese

By Kate

Created on 30 January 2026

Oven-roasted broccolini tossed in olive oil, fresh minced garlic, thyme, and smoked paprika; finished with a good grating of parmesan. Adjust times for wilt and crunch. Ditch the em dash. Watch your garlic heating—bitter if charred. Swap thyme for rosemary or oregano; parmesan for pecorino or asiago. Serves four with bright green, tender stems that snap when pressed.

Prep: 7 min

Cook: 18 min

Total: 25 min

Serves: 4 servings

vegetarian healthy eating quick recipes American cuisine

Introduction

Roasting broccolini isn’t just throwing it in the oven. Timing and temperature decide texture and taste. You want tender stems but with a bite—not mush. Garlic tosses bitterness if left exposed too long or turns sweet if you nail it. The paprika adds warmth and depth without overpowering; herbs punch freshness. Tossing in oil early ensures even roasting but hold some back for garlic chunks placed on top. Parmesan finishes off with nuttiness and salt, melting just enough to coat but not drown. Watch color closely. Dark green turning shiny signals done. Wait too long and greens dull, texture goes limp. A quick toss at the end wakes it back up. Why thyme over basil or oregano? Thyme withstands oven heat better, holds flavor. This method smartly balances aromatics with roasting, giving broccolini a robust but clean profile. Cooking is about sensing change not clock obsessing.

Ingredients

1 bunch broccolini trimmed

3 tablespoons olive oil

½ teaspoon kosher salt

3 cloves garlic minced finely

¼ teaspoon smoked paprika

¼ teaspoon black pepper freshly ground

2 teaspoons fresh thyme leaves

¼ cup grated parmesan cheese

About the ingredients

Broccolini is versatile; buy fresh-looking, firm stems with dark green florets—avoid yellowing or limp stalks. Trim uneven ends so stalks cook evenly. Olive oil is foundation; no substitutes if you want that roasting shimmer and flavor absorption but avocado oil or grapeseed work in pinch. Minced garlic releases oils fast; don’t over-mince to mush or garlic will burn. Smoked paprika adds subtle smoky heat but can omit or replace with cayenne for more kick. Black pepper freshly ground brings brightness. Thyme springs into oven heat without losing its earthiness; rosemary or oregano are acceptable swaps but have stronger profiles that can dominate. Parmesan must be freshly grated for melt and flavor impact; pre-grated powders dry out too quickly and lack punch.

Method

Preheat oven to 425 degrees F. Hot enough to brown but not burn. No preheating shortcuts.

In a large bowl toss broccolini with oil, salt, garlic, smoked paprika, pepper, and thyme. Get every stem coated evenly. Garlic chunks? Pick from bowl and scatter on top—more flavor bombs, less burned bits.

Spread broccolini on rimmed baking sheet single layer. Crowding steams, not roasts. Use parchment if your sheet isn’t nonstick but watch browning.

Roast 17-19 minutes. Watch broccolini color shift from dark green to vibrant glossy. Stems will yield slightly under gentle squeeze but snap still.

Pull from oven and immediately grate parmesan over hot broccolini. Cheese melts, clings to veggies—no waiting. Serve at once for texture and flavor contrast.

If garlic burns, toss what’s blackened to avoid bitterness. Too dry? Splash lemon juice or drizzle more olive oil post-roast.

Used oregano instead of thyme? Same approach, flavor changes subtly but keeps brightness intact.

Technique Tips

Preheating is non-negotiable. Hot oven means crisping, not steaming. Tossing ingredients thoroughly achieves uniform flavors and crisps rather than soggy spots. Leaving chunks of garlic separate but on top helps flavor without bitterness from excessive garlic burn inside oil. Single layer roasting is essential—stacked broccolini steams and gets limp, ruins crunch. Listen for slight crackling and smell garlicky aroma to gauge roasting progress rather than relying solely on time. Parmesan melting immediately off hot broccolini signals peak roasting results. Avoid overbaking or cheese won’t melt properly, and greens turn dull and soggy. Serve at once after cheese application to maximize contrast between textures. If worried about dry or overcooked, splash a touch of acid like lemon juice or extra oil after roasting to refresh flavors and texture. Using herbs like thyme helps perfume the oil soaking into the broccolini during roasting—a small step that makes a big difference in aromatics.

Chef's Notes

💡 Watch your garlic. Mince it, but don’t overdo it. Big chunks burn, too small turns bitter. Scattering on top? Smart. Flavor concentrated.
💡 Don’t crowd your pan. Layer broccolini evenly. Space them out. Crowding steams; more like boiling. Keep 'em crisp. Texture matters, not soggy.
💡 Thicker stalks? Cooking time could adjust. Adjust 1-2 minutes longer for tenderness. Keep an eye on that color shift. Dark to glossy, not dull.
💡 Burning garlic can ruin flavor. If you see black, toss 'em. The moment you smell burnt, act. Fresh garlic flavor changes when exposed too long.
💡 When in doubt, add some acid. Squeeze lemon juice after roasting for zing. Olive oil drizzle refines smoothness if too dry. Stay aware.