Roasted Tenderstem Broccoli
Roasted tenderstem broccoli is a healthy side that you can whip up with very little time or effort, and best of all, it’s delicious! This easy sheet pan side dish is a hit with the whole family plus it’s naturally gluten-free and dairy-free so everyone can enjoy it.
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Why make this recipe
Tenderstem broccoli (aka baby broccoli or broccolini) is thinner than traditional broccoli and therefore cooks faster than regular roasted broccoli. This means that you can be enjoying roasted broccoli in only 15 minutes.
Ingredients and substitutions
- Tenderstem Broccoli – This is the long thin broccoli also referred to as baby broccoli and
- Light Olive Oil – or any other neutral-flavored oil of choice.
- Salt and Black Pepper – for flavor.
- Nutritional Yeast – for a cheesy flavor. (optional, yet recommended). Nutritional yeast is a cheesy-tasting yellow powder found in most health food stores. It is plant-based yet adds a cheesy flavor to your cooking. (You can also use my homemade vegan parmesan cheese instead of nutritional yeast for a more authentic parmesan flavor).
Helpful tools
- Baking Sheet – for baking your broccoli. You can also use a casserole dish, but a metal baking sheet will make it crispier.
How to roast tenderstem broccoli
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Preheat the oven to 400°F (200°C).
Step 2 – Wash the tenderstem broccoli and cut off any tough or browned stalk ends, but leave the majority of the stem.
Step 3 – Place the broccoli on a large baking sheet, drizzle with oil, then sprinkle with salt. Toss until coated in the oil and salt.
Step 4 – Arrange in a single layer on the baking sheet so air can get around each piece.
Step 5 – Bake at 400°F (200°C) for 7 minutes, then take out of the oven and flip the broccoli with a spatula.
Step 6 – Bake again for 7 more minutes until tender and slightly crispy. (Season It – Sprinkle with salt, fresh cracked black pepper, nutritional yeast, or vegan parm.)
Step 7 – Serve hot as an appetizer or a side dish. It goes great served with some coconut mac and cheese, tahini pasta, or creamy tofu pasta.
Pro Tips
- Cook directly on a metal sheet pan. You can line it with parchment paper to make it easier to clean up, but it gets even crisper if you cook it on a metal pan.
- Don’t skimp on the oil, if you want it crispy and delicious, use at least 1 tbsp of oil to allow it to crisp up.
- Cook a little less for a fresher broccoli flavor, and cook a little more for crispy broccoli!
What is tenderstem broccoli?
Tenderstem broccoli is a trademark name of broccolini. It’s also referred to as baby broccoli. It is however different from broccoli rabe which grows in looser bunches and has large green leaves. You can use broccoli rabe instead of broccolini, however, it has a more bitter flavor.
Storage and reheating
Refrigerate: This roasted broccoli will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: Tendersteam broccoli freezes well and can be stored in an airtight container in the freezer for up to 3 months after roasting. It works well for meal prepping and serving as a healthy side when needed.
Reheating: Reheat the roasted broccolini in the microwave for about 30 – 60 seconds or pan fry it for about 2 minutes over medium heat until warm.
If you love broccoli, you have to try my recipes for vegan beef and broccoli, broccoli risotto, vegan broccoli alfredo, broccoli pasta, broccoli salad, and vegan cream of broccoli soup.
More roasted veggies
- Roasted Cauliflower Nuggets
- Balsamic Roasted Vegetables
- Roasted Red Pepper Sauce
- Oven Roasted Tomato Sauce
- Roasted Potatoes and Brussels Sprouts
- Roasted Cabbage Steaks
Roasted tenderstem broccoli recipe
Roasted Tenderstem Broccoli
Ingredients
- 4 cups tenderstem broccoli, (baby broccoli, broccolini, or broccoli rave)
- 1 tablespoon light olive oil, or other neutral-flavored oil
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast, (or parmsean cheese) optional
Equipment
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the tenderstem broccoli and cut off any tough or browned stalk ends, but leave the majority of the stem.
- Place the broccoli on a large baking sheet, drizzle with oil, then sprinkle with salt. Toss until coated in the oil and salt.
- Arrange in a single layer on the baking sheet so air can get around each piece.
- Bake at 400°F (200°C) for 7 minutes, then take out of the oven and flip the broccoli with a spatula.
- Bake again for 7 more minutes until tender and slightly crispy. (Season It – Sprinkle with salt, fresh cracked black pepper, nutritional yeast, or vegan parm.)
- Serve hot as an appetizer or a side dish.
Notes
- Cook directly on a metal sheet pan. You can line it with parchment paper to make it easier to clean up, but it gets even crisper if you cook it on a metal pan.
- Don’t skimp on the oil, if you want it crispy and delicious, use at least 1 tbsp of oil to allow it to crisp up.
- Cook a little less for a fresher broccoli flavor, and cook a little more for crispy broccoli!
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