Save There's something magical about the moment broccolini hits the air fryer basket—that sharp sizzle and the way it immediately starts to char reminds me of a Saturday when my neighbor brought over a bunch of charred vegetables from her restaurant kitchen. I'd never thought much about broccolini before, honestly, but watching those crispy edges form under the heat, then tossing them with nothing but garlic, lemon, and Parmesan, I understood why she was so excited. It became my go-to when I wanted something that felt impressive but required almost no fussing.
I made this for a spring potluck once, and I remember being nervous about whether a salad would hold up in a crowded kitchen table. But people kept coming back to it, picking at the crispy edges and lemon-bright flavors, and someone asked for the recipe before dessert was even served. That's when I knew it wasn't just a side dish—it was something worth perfecting.
Ingredients
- Broccolini, 400g trimmed: The star of the show—thinner and more tender than regular broccoli, with those delicate florets that crisp up beautifully in the air fryer.
- Olive oil, 2 tbsp: Divided between coating the broccolini and toasting the garlic; don't skip either step.
- Garlic cloves, 3 thinly sliced: The thin slices cook faster and become shatteringly crisp; thicker cuts risk burning before they're done.
- Lemon, zested and juiced: Both the zest and juice matter—the zest adds bright color and a concentrated flavor burst, while the juice coats everything in fresh acidity.
- Kosher salt and black pepper: Salt the broccolini before air frying so it seasons from the inside out; freshly ground pepper makes all the difference in the final bite.
- Red pepper flakes, 1/4 tsp optional: A whisper of heat that wakes up all the other flavors if you want it.
- Parmesan cheese, 40g shaved: Shaved pieces melt slightly from the residual heat and look more generous than grated; this is worth grating fresh if you can.
- Toasted pine nuts, 2 tbsp optional: They add a buttery crunch and a touch of elegance, but toasted almonds or walnuts work beautifully too.
Instructions
- Heat your air fryer first:
- Three minutes of preheating to 200°C (400°F) makes sure the broccolini hits a hot surface and starts charring immediately. Skip this and you'll add cooking time and lose some of that prized crispy edge.
- Coat the broccolini evenly:
- Toss the trimmed pieces with 1.5 tbsp oil, salt, and pepper in a large bowl until every stem and floret is lightly coated. This is where the magic starts—the oil helps everything char without drying out.
- Arrange and air fry:
- Spread the broccolini in a single layer in the basket, florets facing up if possible. Cook for 7–9 minutes, shaking the basket halfway through, until the edges are dark brown and the stems are tender when pierced with a fork.
- Toast the garlic chips:
- While the broccolini cooks, heat the remaining 0.5 tbsp oil in a small skillet over medium heat. Add the sliced garlic and stir constantly—it goes from golden to burnt in seconds, so stay close and listen for that quiet sizzle to slow down. Transfer to paper towels as soon as it's crispy.
- Finish while hot:
- Transfer the charred broccolini to your serving platter immediately. Drizzle with fresh lemon juice and scatter the zest over top while everything is still warm; the heat will help release the oils and brighten the flavors.
- Top and serve:
- Scatter the crispy garlic chips and Parmesan shavings over the broccolini. Sprinkle with red pepper flakes and pine nuts if using, and serve with extra lemon wedges on the side so people can add more brightness to taste.
Save There was this moment, making this salad for my partner on a Tuesday night when everything felt a little gray and ordinary, and then the kitchen filled with the smell of toasted garlic and charred green things. It felt like bringing a small restaurant moment into our home, and suddenly the evening felt less ordinary. That's what this dish does—it transforms itself and everything around it.
Why This Works as a Side or Main
As a side dish, this broccolini is a showstopper next to grilled fish, roasted chicken, or even a perfectly cooked steak—the lemon brightness and crispy texture cut through richness and add visual pop to the plate. But it also stands completely on its own as a light dinner, maybe with some crusty bread and a soft cheese, or tossed into warm grains for something more substantial. The versatility is part of the appeal; it adapts to whatever you're in the mood for without losing its personality.
Making It Your Own
This recipe is a beautiful canvas for playing around. Swap the pine nuts for walnuts, almonds, or even breadcrumbs if you want to go vegan—they all add that essential crunch and richness. Some mornings I add a single poached egg on top and call it breakfast; other times I scatter fresh herbs like parsley or mint over everything. The lemon and garlic are non-negotiable, but everything else bends to whatever you have in your kitchen or whatever you're craving.
Storage and Make-Ahead Tips
The broccolini is absolutely best served right away while the Parmesan is still catching the residual heat and the garlic chips are at peak crispness. Leftovers do keep in the fridge for a day, though they'll lose some texture—I've been known to reheat them gently in the air fryer for 2–3 minutes to revive them, and they come back close to their original glory. If you're preparing for guests, you can trim the broccolini and slice the garlic an hour ahead, but do the air frying no more than 15 minutes before serving.
- Toast the garlic chips just before plating so they stay shatteringly crisp.
- Keep lemon wedges in a small bowl nearby for people who love extra tartness.
- If making this vegan, prepare your dairy-free Parmesan or toasted breadcrumbs separately so they don't soften waiting for the broccolini.
Save This is the kind of recipe that proves the simplest dishes often taste the best—a handful of good ingredients treated with respect and a little heat create something that feels special every single time. I hope it becomes as much of a kitchen staple for you as it's become for me.
Recipe FAQ
- → How do I achieve the perfect char on broccolini?
Air-fry the broccolini at 200°C (400°F) for 7–9 minutes, shaking halfway to ensure even charring and tenderness.
- → Can I substitute Parmesan for a dairy-free alternative?
Yes, use a plant-based Parmesan or toasted breadcrumbs to maintain the dish's texture and flavor without dairy.
- → What is the purpose of the garlic chips?
Thinly sliced garlic is cooked until crisp, adding a crunchy, savory contrast to the tender broccolini and bright lemon notes.
- → Are pine nuts necessary in the dish?
No, pine nuts are optional but recommended as they add a pleasant crunch and nutty flavor that complements the other ingredients.
- → Can I make this dish spicier?
Yes, sprinkle in red pepper flakes according to taste for a subtle heat boost that enhances the flavors.
- → What are some serving suggestions?
This dish pairs well with grilled chicken, fish, or as part of a spring brunch spread, providing a refreshing balance.