Charred Broccolini with Parmesan (Printable)

Air-fried broccolini with garlic chips, lemon zest, and Parmesan for a fresh and flavorful side or light main.

# What You'll Need:

→ Vegetables

01 - 14 oz broccolini, trimmed
02 - 1.5 tbsp olive oil
03 - 0.5 tbsp olive oil
04 - 3 garlic cloves, thinly sliced

→ Seasonings & Flavor

05 - 1 lemon, zested and juiced
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp red pepper flakes (optional)

→ Cheese

09 - 1.5 oz Parmesan cheese, shaved or grated

→ Garnish

10 - 2 tbsp toasted pine nuts (optional)
11 - Extra lemon wedges, for serving

# Step-by-step Directions:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - In a large bowl, toss the broccolini with 1.5 tablespoons olive oil, kosher salt, and freshly ground black pepper.
03 - Arrange broccolini in a single layer in the air fryer basket and cook for 7 to 9 minutes, shaking halfway through, until charred and tender.
04 - Heat 0.5 tablespoon olive oil in a small skillet over medium heat, add garlic slices, and cook, stirring frequently, until golden and crisp, about 1 to 2 minutes. Drain on paper towels.
05 - Transfer charred broccolini to a serving platter while still hot, drizzle with lemon juice, sprinkle with lemon zest, and toss gently.
06 - Scatter garlic chips and Parmesan cheese over broccolini; if desired, add red pepper flakes and toasted pine nuts.
07 - Serve immediately with extra lemon wedges on the side.

# Expert Advice:

01 -
  • The air fryer gives you restaurant quality char without turning on your oven or heating up your kitchen
  • Crispy garlic chips are the kind of detail that makes people ask whats your secret
  • It comes together in barely 20 minutes but looks like something from a fancy dinner party
02 -
  • Dont crowd the air fryer basket or the broccolini will steam instead of char, so work in batches if necessary
  • Watch the garlic chips like a hawk because they go from golden to burnt in seconds
  • The broccolini continues to cook slightly after it comes out, so pull it when it looks barely done
03 -
  • Use a microplane for the lemon zest so you get just the outer yellow layer without any bitter white pith
  • If your broccolini stems are thick, split them lengthwise so they cook at the same rate as the florets
  • Let the garlic drain thoroughly on paper towels so it stays crisp instead of getting soggy
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