As far as perfect side dishes go, this one checks all the boxes: easy, delicious, crispy and salty—not to mention ready to eat in 15 minutes!

Perhaps one of our all-time favorite vegetable side dishes, this tender broccolini comes out of the oven delightfully crispy. Made with little more than a splash of olive oil, soy sauce, and a sprinkle of flake salt to finish it off, this oven-roasted broccolini makes a great side dish for steak, chicken, or whatever else is on your plate!

One of our favorite side dishes is simple vegetables roasted with a splash of olive oil and a sprinkle of sea salt. And one of our favorite vegetables to roast in this manner is broccolini.

I mean, it’s almost a non-recipe it’s so easy. That said, some of my previous non-recipes have turned out to be my most popular, so I figure if it’s worth eating, it’s worth sharing here. Maybe you never thought to roast broccolini, or maybe you’ve never even heard of broccolini before. In that respect, this post is a success if only for expanding your culinary horizons.

We often just toss our broccolini with a bit of olive oil, but here I’ve added a splash of soy sauce too for a bit of salt and umami.

Speaking of salt… if you want crispier bits, don’t salt your broccolini before cooking it. The salt will draw water out of the stalk, and any residual water will prevent the broccolini from achieving divine crispiness.

I like to salt my broccolini with coarse flake salt as soon as it comes out of the oven. The slight crunch of the salt a perfect compliment to the crunchy brown bits.

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