This post may contain affiliate links. Please see my disclosure policy.

This easy oven-roasted broccolini recipe with crispy kale is a delicious and super simple vegetable side dish. A drizzle of honey after roasting adds the perfect touch of sweetness to the cooked veggies. Ready in just 20 minutes! Recipe is gluten-free and dairy-free.

Overhead photo of roasted broccolini and kale on a white serving platter with small bowl of honey and silver serving utensils.

If you’ve ever wondered how to cook broccolini, you’re in luck! This honey-roasted broccolini recipe is such an easy and delicious way to prepare it.

In this recipe, broccolini gets tossed in olive oil and roasted in the oven alongside curly kale. You don’t *have* to add the kale, but I promise it adds another layer of crispy goodness to this dish!

Both veggies cook really fast, so you only need about 20 minutes of oven time. Once roasted, add a drizzle of honey on top for the perfect sweet contrast to the otherwise savoury flavours of this recipe.

In this post I’ve shared a bunch of ideas for what to serve this roasted broccolini with, as well as some ideas for what to do with any leftovers. As a dietitian, I also share some nutrition benefits of the key ingredients in this recipe!

If you’re in need of more side dish inspiration, I have a roundup post with 20+ Vegetable Side Dish Ideas just like this one!

You can find more healthy broccoli recipes here! Looking for more nutritious kale recipes? Check out this roundup of 15+ Kale Recipe Ideas.

Overhead photo of roasted broccolini and kale on a white serving platter with small bowl of honey.

What Is Broccolini (vs. Broccoli)?

Broccolini is a hybrid between broccoli and Chinese kale (also known as Chinese broccoli or gai lan).

You can recognize broccolini by it’s longer and thinner stem compared to the traditional broccoli you may be used to seeing in stores!

Ingredients Needed

You only need 6 simple ingredients to make this veggie side dish:

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

How To Prepare Broccolini Before Cooking

Preparing broccolini is super easy to do! Simply:

  1. Give broccolini a good wash in a colander.
  2. Pat the vegetables dry using a clean dishcloth or paper towel.
  3. With a sharp knife, trim the bottoms of any stems that look a little bit dull or dirty. I usually line all the stems up and do this in one go 🙂

After that, the broccolini will be ready to use in the rest of the recipe!

Overhead photo of uncooked broccolini on a parchment lined baking sheet.

How To Store & Reheat Leftovers

Leftovers of this recipe can be stored in an airtight container in the fridge for 3-4 days.

You can reheat it on the stovetop, in the oven, or in the microwave. Do note that the microwave will compromise the texture a bit – it’ll lose it’s crisp, but it still tastes good!

I personally love cutting up the leftovers and adding them to:

  • veggie-filled pastas
  • frittatas or scrambled eggs
  • frozen pizzas (as extra veggie toppings!)
  • grain bowls
  • salads
  • stir-fries

What To Serve With Roasted Broccolini

Closeup photo of roasted broccolini and kale on parchment paper.

Broccolini Nutrition Benefits

This cruciferous veggie is a good source of dietary fibre, and also of micronutrients like:

  • vitamin C
  • vitamin A
  • potassium
  • calcium
  • iron

Kale Nutrition Benefits

Just one cup of kale provides over 100% of your daily needs of: 

  • vitamin A (206%)
  • vitamin K (684%)
  • vitamin C (134%)

Kale is also a good source of other micronutrients like: 

  • manganese
  • magnesium
  • potassium
  • calcium
  • copper
  • vitamin B6

That same cup provides 2 grams of dietary fibre, helping to keep your gut and heart happy.

In addition to micronutrients, kale is also loaded with antioxidants, which prevent cellular damage and provide a multitude of health benefits. Kale is truly a superfood!

Overhead photo of roasted broccolini and kale on a white serving plate with silver utensils.

More Roasted Vegetable Side Dishes

Did you give this Roasted Broccolini With Kale & Honey Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Honey-Drizzled Roasted Broccolini With Kale

This easy oven-roasted broccolini recipe with crispy kale is a delicious and super simple vegetable side dish. A drizzle of honey after roasting adds the perfect touch of sweetness to the cooked veggies. Ready in just 20 minutes! Recipe is gluten-free and dairy-free.
overhead photo of roasted broccolini and kale on a white serving platter with small bowl of honey and silver serving utensils
Print Pin
5 from 4 votes
Leave a Review

Ingredients

  • 2 bunches/packs broccolini, bottom ends trimmed (about 12oz. or 340g)
  • 4 cups curly kale, torn into pieces (one large bunch is enough)
  • 3 Tbsp olive oil (divided)
  • 2 tsp honey
  • Salt + pepper, to taste

Instructions

  • Preheat oven to 350F. Line a baking sheet with parchment.
  • Toss broccolini with 1.5 Tbsp olive oil, salt, and pepper. Spread them in an even layer on your baking sheet.
  • Place the broccolini in the oven for 15 mins (or a few minutes longer if broccolini is particularly thick).
  • Remove baking sheet from oven and add kale to it. Drizzle on remaining olive oil and a bit more salt and pepper. Toss everything to combine, then return to the oven for an additional 5 minutes. Keep an eye on the kale to make sure it does not burn – a little browning and crisping is good though!
  • Remove from oven, drizzle honey overtop, toss together, and serve immediately.

Notes

*PAIR WITH: I highly recommend pairing this roasted broccolini side dish with a yummy protein and starch to make a nutritionally-balanced meal. I share a bunch of recipe ideas in the post above – scroll up to find!
*LEFTOVERS: Leftovers of this recipe can be stored in an airtight container in the fridge for 3-4 days. You can reheat it on the stovetop, in the oven, or in the microwave. Do note that the microwave will compromise the texture a bit – it’ll lose it’s crisp, but it still tastes good!
I personally love cutting up the leftovers and adding them to:
  • veggie-filled pastas
  • frittatas or scrambled eggs
  • frozen pizzas (as extra veggie toppings!)
  • grain bowls
  • salads
  • stir-fries

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

Pin it for later:

pinterest graphic for a honey roasted broccolini and kale recipe
This post may contain affiliate links. Please see my disclosure policy.