Save Pin The first time I made charred broccolini in the air fryer, I wasn't expecting much—just a quick vegetable side for dinner. But something magical happened when those florets hit the hot basket: they transformed into these crispy, caramelized little crowns with tender stems underneath. I've made it countless times since, and it never fails to surprise me how such a simple technique creates something so unexpectedly delicious. Now when friends ask what to bring to a potluck, this is my answer.
I remember bringing this to a spring brunch where everyone seemed to be politely nibbling their salads. Then someone tried the broccolini, and suddenly there was none left—people kept coming back for more, asking if there was some secret ingredient. The answer was just good heat and patience, but I liked keeping that mysterious.
Ingredients
- Broccolini, 400g: Unlike regular broccoli, broccolini has thinner stems that cook through quickly and get beautifully charred without becoming mushy.
- Olive oil, 2 tbsp total: The oil is essential for creating those crispy, caramelized edges—don't skip it or reduce it.
- Garlic cloves, 3 sliced thin: Thin slicing lets them turn golden and crispy instead of burning, and they add a salty, savory punch that elevates everything.
- Lemon, 1 whole: Both juice and zest matter here; the zest adds brightness while the juice cuts through the richness of the oil and cheese.
- Kosher salt and black pepper: Kosher salt dissolves better than table salt, and freshly ground pepper makes a real difference in the final flavor.
- Red pepper flakes, 1/4 tsp: This is optional, but a tiny pinch adds a gentle heat that makes all the other flavors pop.
- Parmesan cheese, 40g shaved: Shaving it with a microplane or vegetable peeler lets it melt slightly into the warm broccolini without clumping.
- Pine nuts, 2 tbsp toasted: They add a buttery crunch, though toasted almonds or walnuts work just as well if you prefer or have allergies.
Instructions
- Get your air fryer ready:
- Preheat to 200°C (400°F) for 3 minutes so the basket is screaming hot when the broccolini goes in.
- Dress and arrange:
- Toss the broccolini with 1.5 tbsp olive oil, salt, and pepper, then lay it in a single layer in the basket—this matters because crowded vegetables steam instead of char.
- Char until golden:
- Cook for 7–9 minutes, shaking the basket halfway through, until the florets are deeply browned and the stems are tender when you pierce them with a fork.
- Make crispy garlic chips:
- While the broccolini cooks, heat the remaining 0.5 tbsp olive oil in a small skillet over medium heat and add the garlic slices, stirring constantly so they turn golden without burning—this takes about 1–2 minutes.
- Drain the garlic:
- Transfer the crispy slices to a paper towel so they stay crunchy instead of getting soggy.
- Finish while hot:
- Move the charred broccolini to your serving platter and immediately drizzle with lemon juice and sprinkle with lemon zest so the flavors sink in.
- Top and serve:
- Scatter the garlic chips and Parmesan over everything, add red pepper flakes and pine nuts if you're using them, and serve right away with extra lemon wedges on the side.
Save Pin There was one evening when I made this for my roommate who had been eating sad desk lunches all week. Watching her reaction when she tasted it—the slight pause, the small smile—reminded me that food is never just about nutrition. It's about showing someone you care enough to make something good.
Why the Air Fryer Works So Well Here
Air frying creates intense, dry heat that caramelizes the broccolini's outer edges while keeping the inside tender. A regular oven can work, but you'll need to roast at 220°C (425°F) for 12–15 minutes and watch more carefully to avoid burning. The air fryer's circulating heat does the work faster and more evenly, which is why I always reach for it with this recipe.
Ways to Vary This Salad
I've made this dish dozens of times, and it's actually incredibly flexible. Add a poached egg on top for a richer lunch, toss it with warm pasta and a splash of the pasta water, or serve it alongside grilled fish and let the lemon tie everything together. In the colder months, I've even mixed it into grain bowls with farro or quinoa. The beauty of it is that it's sturdy enough to hold up to variations but distinct enough that it never disappears into a dish.
Making It Work for Your Diet
This is naturally vegetarian and gluten-free as written, which makes it handy for mixed gatherings. If you're vegan, swap the Parmesan for toasted breadcrumbs or a dairy-free alternative—they add the same salty, umami depth. For extra protein, add white beans, chickpeas, or top with a fried egg. I've found that the garlic chips and lemon are so flavorful that the dish doesn't feel like it's missing anything no matter what you leave out.
- Toasted breadcrumbs give you that savory crunch if Parmesan isn't an option.
- A squeeze of honey drizzled over the top adds unexpected sweetness that balances the char.
- Serve it at room temperature if you're prepping ahead, though it's best enjoyed warm.
Save Pin This recipe taught me that sometimes the simplest dishes—really just vegetables, heat, and a few good ingredients—are the ones people ask for again and again. It's become my go-to when I want to feel like I cooked something special without the fuss.