Roasted Broccolini with Garlic & Red Wine Vinegar
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This broccolini with garlic red wine vinegar is a bright and flavorful side dish that turns simple ingredients into something unforgettable. Tender broccolini gets a quick sauté with garlic and finishes with tangy red wine vinegar that enhances every bite. If getting more fiber is a big goal of yours, be sure try my charred broccolini with tonnato sauce or this chili oil roasted broccoli with cashews for more vibrant vegetable sides the whole family will love.
What is Broccolini?
Broccolini, often called baby broccoli, is a tender vegetable similar to broccoli but with longer, thinner stems and smaller florets. In this recipe, the broccolini is blanched to cook it quickly while preserving its vibrant green color, crisp-tender texture, and fresh, slightly sweet flavor.
Why You’ll Love This Recipe
- Bold and tangy – The garlic and red wine vinegar give bright flavor without heaviness.
- Quick and easy – Ready in minutes with minimal prep and just a few ingredients.
- Versatile side – Pairs perfectly with proteins, pasta, or grain bowls.
Key Ingredients in This Recipe
- Broccolini: Tender stalks that sauté quickly and hold up to bold flavors.
- Garlic: Fresh garlic infuses the oil and broccolini with rich aromatics.
- Red wine vinegar: Adds tangy brightness that balances the savory sauté.
- Olive oil: Provides a fruity base for cooking and flavor development.
- Red pepper flakes: Optional heat that compliments the acidity and garlic.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Salt the blanching water generously, so it tastes like sea water, so the broccolini is seasoned from the inside out before it ever hits the pan.
Swaps and Substitutions
- Broccolini: Tender broccoli florets can be used if broccolini isn’t available.
- Vinegar: Sub white wine vinegar or sherry vinegar for a slightly different tang.
- Garlic: Use roasted garlic for a milder, sweeter flavor.
- Heat: Omit red pepper flakes or swap with a pinch of chili flakes for more spice.
How to Make Roasted Broccolini (Step-by-Step)
In a large pot over medium heat, bring 3 quarts of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side.
Add the broccolini and cook until bright green and tender, about 2 to 3 minutes (depending on the size of the broccolini. Quickly drain the water and place the broccolini in the ice bath to stop the cooking process. When the broccolini is cool remove them from the ice bath and place on a paper towel- lined plate.
Preheat the broiler to high. In a medium bowl toss the broccolini in olive oil and garlic to coat then arrange in a single even layer on a baking sheet.
Season the broccolini with red pepper flakes and sea salt. Broil until the tips of the broccolini start to char but are not burnt, about 5 to 6 minutes. Remove from the broiler and place back in the bowl.
Add the red wine vinegar and toss to evenly coat.
How to Serve Roasted Broccolini with Garlic & Red Wine Vinegar
- As a side: Serve alongside grilled chicken, fish, or steak for a balanced plate.
- With grains: Toss with quinoa, farro, or rice for a flavorful vegetarian main.
- Garnished: Add lemon zest or fresh herbs before serving for extra brightness.
How to Store Roasted Broccolini with Garlic & Red Wine Vinegar
- Refrigerator: Store cooled broccolini in an airtight container for up to 2 days.
- Reheating: Warm gently in a skillet or microwave to maintain texture.
- Make-ahead: Sauté the broccolini earlier and add vinegar just before serving.
FAQ – Frequently Asked Questions
Yes, you can blanch and sauté the broccolini in advance, then add the red wine vinegar just before serving for the best flavor and texture.
This dish isn’t spicy, but it does have bold flavor from the garlic and tangy red wine vinegar. You can add red pepper flakes if you want a little heat, or leave them out for a milder version.
Red wine vinegar adds brightness and acidity that balances the richness of the olive oil and garlic while highlighting the natural flavor of the broccolini.
Yes, regular broccoli florets can be used, but you may need to cook them slightly longer to achieve a tender texture.
Yes, this recipe is naturally gluten-free as written.
Other Recipes to Try
If you loved this fresh take on a side dish, take out the following recipes more inspiration:
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Roasted Broccolini with Garlic & Red Wine Vinegar
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Ingredients:
- ½ pound broccolini, ends trimmed
- sea salt, as needed
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1 teaspoon red wine vinegar
Instructions:
- In a large pot over medium heat, bring 3 quarts of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side.
- Add the broccolini and cook until bright green and tender, about 2 to 3 minutes (depending on the size of the broccolini). Quickly drain the water and place the broccolini in the ice bath to stop the cooking process. When the broccolini is cool remove them from the ice bath and place on a paper towel- lined plate.
- Preheat the broiler to high with a rack set in the top third of the oven. In a medium bowl toss the broccolini in olive oil and garlic to coat then arrange in a single even layer on a baking sheet.
- Sprinkle with red pepper flakes and sea salt. Broil until the tips of the broccolini start to char but are not burnt, about 5 to 6 minutes. Remove from the broiler and place back in the bowl.
- Add the red wine vinegar and toss to evenly coat.
Notes:
Nutrition:
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