Easy roasted broccolini for one with red onions, kalamata olives, and olive oil. Quick and healthy side dish recipe perfect for weeknight dinners, meal prep, or small servings. Made with fresh broccolini, simple seasonings, and roasted to tender-crispy perfection. Ideal for vegetable sides, low-calorie meals, and single-serving cooking.

Ingredients

1 bunch broccolini (about 5½ ounces / 155 g)
½ small red onion, thinly sliced (about 1 ounce / 28 g)
8 pitted kalamata olives, sliced in half
1 tablespoon (15 ml) olive oil
⅛ teaspoon kosher salt
⅛ teaspoon black pepper

Instructions

Preheat the Oven
Preheat your oven to 425°F (220°C) and allow it to fully heat.
Prepare the Broccolini
Rinse broccolini under cool water and pat dry. Trim 1–2 inches off the stems if they feel tough.
Arrange on Baking Sheet
Spread the broccolini evenly on a baking sheet. Scatter the sliced red onions and halved olives around the broccolini.
Season
Drizzle with olive oil and sprinkle with salt and black pepper. Toss gently to ensure everything is coated evenly.
Roast
Roast in the preheated oven for 15–20 minutes, until the broccolini is tender and the edges are slightly crispy. Serve immediately.

Why You’ll Love This Recipe

This roasted broccolini recipe is simple, flavorful, and perfect for a quick healthy side dish for one. The combination of tender broccolini, sweet red onion, and briny olives makes a light yet satisfying vegetable dish.

Tips

Pat broccolini dry after washing to ensure it roasts instead of steams.
Spread vegetables in a single layer for even roasting.
Check the broccolini at 15 minutes to prevent overcooking.

Variations and Substitutions

Swap kalamata olives with green olives or capers for a different flavor.
Use shallots instead of red onion for a milder taste.
Add a sprinkle of crushed red pepper flakes for a spicy kick.
Finish with a squeeze of lemon juice for extra brightness.

FAQs

Q: Can I make this ahead of time?
A: It’s best served immediately, but you can roast and store in the fridge for up to 1 day. Reheat gently before serving.

Q: Can I cook this on the stovetop?
A: Yes, sauté broccolini and onions in a skillet with olive oil until tender, then add olives at the end.

Q: How do I prevent broccolini from becoming soggy?
A: Make sure to pat it dry after washing and avoid overcrowding the pan while roasting.

Serving

Serve alongside grilled chicken, fish, or pork for a complete meal.
Toss with cooked pasta or quinoa for a simple vegetarian entrée.
Add roasted broccolini to grain bowls or salads for extra flavor and texture.

Suggestions

Top with toasted almonds or pine nuts for added crunch.
Drizzle with balsamic glaze before serving for a touch of sweetness.
Pair with roasted garlic or a sprinkle of Parmesan for enhanced flavor.