Roasted Broccolini with Lemon and Olives
Brighten your table with my Roasted Broccolini recipe. A zesty, savory dish bursting with fresh flavors and Mediterranean flair.
Ryan Nordheimer•
October 27, 2025
Brighten your table with my Roasted Broccolini recipe. A zesty, savory dish bursting with fresh flavors and Mediterranean flair.
If you’re looking for a quick and flavorful side dish that’s both healthy and delicious, my Roast Broccolini with Lemon and Olives is the perfect choice. This vibrant recipe combines tender, roasted broccolini with the tangy brightness of fresh lemon and the briny punch of olives. I created a dish that’s packed with Mediterranean flavors. Whether you’re preparing a weeknight meal or hosting a dinner party, this roast broccolini recipe is sure to impress.
Tips for the Perfect Roasted Broccolini
Don’t Overcrowd the Pan: To get perfectly roasted broccolini with crispy edges, make sure the stalks are spread out in a single layer on the baking sheet.
Use Fresh Lemon: Fresh lemon juice and zest are key to achieving that bright, zesty flavor that complements the savory roasted broccolini and olives.
My Roasted Broccolini with Lemon and Olives is a simple and sophisticated side dish. It brings the bright, bold flavors of the Mediterranean to your table. Roasting enhances the natural sweetness of the broccolini, while the lemon and olives add a tangy, briny contrast that makes this dish unforgettable. Perfect for pairing with grilled meats or seafood, this roast broccolini recipe is versatile and easy to make.
Whether you’re a fan of Mediterranean cuisine or simply looking for a healthy, flavorful vegetable dish, this recipe is a must-try. Bookmark this page and share the recipe with your friends and family for a refreshing new way to enjoy broccolini.
Key Ingredients:
- Kalamata Olives: Dark purple, almond-shaped olives known for their rich, fruity flavor. They have a slightly tangy, briny taste, making them a popular choice in Mediterranean dishes.
- Lemons: Bright yellow citrus fruits known for their tangy, refreshing flavor and high vitamin C content. Often used to enhance both sweet and savory dishes with their zesty juice and aromatic zest.
- Capers: Small, pickled flower buds with a tangy, briny flavor. Often used in Mediterranean cuisine to add a burst of acidity and complexity to dishes.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (8)
Ingredients (8)
Instructions
Preheat oven to 425 °F.
Line a half-sheet pan with parchment paper. Add the broccolini (1 ½ lb). Slice 1 of the lemons (2 lemons) and arrange the slices throughout the broccolini.
Drizzle with 2 tbsp of olive oil and season lightly with salt (to taste) and pepper (to taste).
Roast for 10-15 minutes, or until tender and browned.
Meanwhile, add the olives (½ cup) and capers (3 Tbsp) to a cutting board and roughly chop. Add to a bowl.
Squeeze over the juice of the remaining lemon. Add 3 tbsp olive oil and the parsley (¼ cup).
When broccolini is done roasting, drizzle it with the olive tapenade.
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