This delicious Lemon Parmesan Broccolini and Brussels sprouts recipe is based off (Queen) Ina Garten’s Parmesan-Roasted Broccoli recipe. Ina’s original is amazing, but adding seasonal Brussels and swapping broccolini for regular broccoli is simply game changing.

In full transparency, the first time I made this recipe, I ate about 3/4 of the broccoli and Brussels straight off the sheet pan. It’s SO GOOD.

Made with freshly grated Parmesan cheese to add salty nuttiness, toasted pine nuts, zingy lemon zest and lemon juice, fresh basil, Brussels sprouts, and broccolini, this recipe is filled with fresh and roasted flavors and is truly so easy to make too. It’s my new favorite side dish and perfect for serving throughout fall and winter, from Thanksgiving to holiday entertaining and beyond.

Plus it’s gluten-free and vegetarian, and can easily be made plant-based by swapping the Parmesan cheese for nutritional yeast.

What is Broccolini?

This cute little stalky veg is not broccoli, nor is it baby broccoli, nor is it broccoli rabe. It’s simply broccolini and it’s super versatile in recipes and jam-packed with vitamins, minerals, and antioxidants. Broccolini is a cross-breed of broccoli and Chinese broccoli. The florets are characteristic of OG broccoli, while the longer stems and leaves are characteristic of Chinese broccoli.

Flavor-wise, broccolini is a lot more mellow and mild than regular broccoli and has less of an abrasive cruciferous taste. Case in point, Ella despise regular broccoli but loves broccolini – so there’s that!

Broccolini is heaven roasted or sautéed in plenty of avocado or olive oil with a sprinkle of sea salt. Broccolini is a staple in our weekly stir-fry recipes (alongside plenty of coconut aminos) and really lovely in big sheet pan dinners filled with sweet potato and chicken sausage. In this recipe, broccolini is perfect roasted alongside Brussels sprouts and topped lovingly with a mixture of lemon and parmesan.

Seasonal green veggies + zesty lemon + nutty Parmesan = my new favorite side dish.

Lemon Parmesan Baby Broccoli and Brussels Sprouts

Serves 4 as a side

Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

1 pound Brussels sprouts, halved
2 pounds baby broccoli, last inch of stem (and leaves) removed
2 tbsp. avocado oil, divided
½ tsp. sea salt
½ tsp. black pepper
2 tsp. fresh lemon zest
2 Tbsp. fresh lemon juice
¼ cup freshly grated parmesan cheese
¼ cup pine nuts, toasted
3 Tbsp. fresh basil leaves, roughly chopped

Directions:

1) Preheat oven to 425F and line a baking tray with parchment paper.

2) Add Brussels sprouts to baking dish and drizzle with one tablespoon avocado oil. Season with sea salt and pepper. Roast Brussel sprouts for 12-15 minutes, or until slightly tender and just starting to brown. Remove tray from oven and add baby broccoli. Drizzle with additional tablespoon of avocado oil and season with sea salt and pepper. Return baking tray to oven and bake for 10-12 minutes, or until baby broccoli is starting to char.

3) Remove tray from oven and immediately sprinkle with lemon zest, lemon juice, parmesan cheese, and pine nuts. Stir to combine. Pour into a large serving bowl and sprinkle fresh basil on top. Enjoy immediately!