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Horizontal top-down image of cooked and seasoned greens on a white plate next to lemon wedges, red pepper flakes, and cheese rinds.

Roasted Broccolini with Chili, Lemon, and Dill

  • Author: Fanny Slater
  • Total Time: 20 minutes
  • Yield: 4 servings as a side dish 1x


Crank up the oven and break out the broccolini. This oven-roasted side dish is swimming with sharp cheese, chili flakes, lemon, and dill. 


  • 1/4 cup extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 small bunches broccolini (about 12 ounces)
  • 1/4 cup grated pecorino cheese, divided


  1. Preheat the oven to 400° F.
  2. In a small bowl, whisk together the oil, lemon zest and juice, dill, red pepper flakes, salt, and pepper.
  3. Place the broccolini in a large bowl and pour half of the olive oil and lemon juice mixture over the top. Toss to combine.
  4. Spread the dressed broccolini in an even layer onto a baking sheet. Sprinkle with half of the pecorino.
  5. Bake until the florets and cut edges begin to crisp light and char, and the cheese turns golden brown, about 13-15 minutes.
  6. Transfer to a serving platter, drizzle with the remaining olive oil and lemon juice mixture, sprinkle with the remaining cheese, and serve warm.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Vegetable
  • Method: Roasting
  • Cuisine: Side Dish

Keywords: broccolini, dill, lemon, pecorino, red pepper flakes