Save to Pinterest I discovered the magic of charred broccolini completely by accident one Tuesday evening when I was experimenting with my air fryer and left the vegetables in just a shade too long. Instead of the pale, predictable side dish I'd planned, they came out with these gorgeous, crispy edges that tasted almost nutty and caramelized. That happy mistake led me down a rabbit hole of testing different finishes and toppings, and this version—with its punchy lemon, salty garlic chips, and showering of Parmesan—became the one I make whenever I need something that feels both elegant and effortlessly simple.
I made this for a casual dinner party last spring when a friend mentioned she was tired of the same vegetable sides, and watching people actually fight over the last piece of broccolini was honestly hilarious. That's when I knew this wasn't just a vegetable dish—it was something people genuinely wanted to eat.
Ingredients
- Broccolini (400 g): The smaller, more tender cousin of broccoli, which actually gets crispy at the stem ends rather than drying out—this is key to why this works so well in the air fryer.
- Olive oil (2 tbsp total): Split between coating the vegetables and making the garlic chips; a good quality oil makes a real difference in how clean the dish tastes.
- Garlic cloves (3, thinly sliced): Sliced thin means they crisp up evenly and become little flavor bombs rather than tough bits.
- Lemon (1, zested and juiced): The brightness cuts through the richness of the cheese and garlic in a way that feels almost necessary.
- Kosher salt and black pepper: Season generously; the char actually softens salt's impact, so you can be a bit bolder than usual.
- Red pepper flakes (1/4 tsp, optional): A small amount adds a whisper of heat that makes you want another bite without overpowering the vegetables.
- Parmesan cheese (40 g, shaved or grated): Shaving it creates these delicate curls that melt slightly from the residual heat; grated works too but feels less special.
- Toasted pine nuts (2 tbsp, optional): Adds a buttery crunch; if you skip these, toasted breadcrumbs give you similar texture.
Instructions
- Get Your Air Fryer Ready:
- Preheat to 200°C (400°F) for a full 3 minutes so the basket is genuinely hot when the broccolini goes in—this is what creates those beautiful charred edges you're after.
- Coat the Broccolini:
- In a large bowl, toss the trimmed broccolini with 1.5 tbsp olive oil, salt, and pepper until every piece is lightly coated. Don't oversaturate; the goal is a light glossy layer.
- Air Fry Until Charred:
- Spread the broccolini in a single layer in the basket—crowding means steaming instead of crisping—and cook for 7 to 9 minutes, shaking the basket halfway through. You're listening for a slight rattle and looking for caramelized, almost charred tips.
- Make the Garlic Chips:
- While the broccolini cooks, heat the remaining 0.5 tbsp olive oil in a small skillet over medium heat and add your sliced garlic. Stir often—this takes maybe 1 to 2 minutes—until the slices are deep golden and crisp, then transfer immediately to paper towels so they don't keep cooking and burn.
- Finish While Hot:
- The moment the broccolini comes out, transfer it to a serving platter and while it's still steaming, drizzle with lemon juice and sprinkle with zest so the flavors really sink in. This is the magic moment when everything comes together.
- Layer Your Toppings:
- Scatter the crispy garlic chips and Parmesan over the warm broccolini, add red pepper flakes and pine nuts if you're using them, and serve right away with extra lemon wedges on the side.
Save to Pinterest There was this one moment when I served this at a potluck and a very skeptical meat-and-potatoes person went back for seconds without saying anything, just quietly loading up their plate again. That quiet acceptance meant more to me than any compliment could have.
Why the Air Fryer Matters Here
The air fryer isn't just a shortcut for this dish—it's actually the reason the broccolini tastes this good. The intense dry heat creates those caramelized, crispy edges while keeping the inside tender in a way that's honestly hard to replicate in a regular oven. You could roast broccolini in the oven and it would be delicious, but you'd need higher heat and longer monitoring to get that same kind of char without drying everything out.
Customizing Your Salad
The beauty of this dish is how easily it adapts to what you have on hand or what you're in the mood for. I've made it with walnuts instead of pine nuts on nights when that's what was in my pantry, and it was just as good—different texture, different flavor note, but still completely satisfying. You can also swap the Parmesan for aged Pecorino if you want something a bit saltier and more assertive, or use crispy breadcrumbs tossed with a little Parmesan if you're keeping it vegan.
Serving Suggestions and Storage
This works beautifully as a side dish to grilled chicken or fish, and I've found it also holds its own as part of a vegetable-forward lunch alongside some good bread and soft cheese. It's best served hot or warm, so if you're making it ahead, reheat it gently in the air fryer for a minute or two rather than eating it cold—the texture suffers too much if it sits.
- For meal prep, store the cooled broccolini and toppings separately in an airtight container for up to 3 days, then assemble fresh.
- The garlic chips will keep their crunch best in a separate container, away from any moisture.
- You can prep and oil the broccolini the night before and store it in the fridge; just let it come to room temperature before air frying for the best results.
Save to Pinterest This salad taught me that sometimes the simplest dishes, made with real attention to a few good ingredients and the right technique, are the ones that stick with people. It's become one of those recipes I make without thinking anymore, the kind that tastes like home.
Recipe FAQs
- → How do I achieve the perfect char on broccolini?
Preheat your air fryer and cook the broccolini in a single layer, shaking halfway through to ensure even charring and tenderness.
- → Can I substitute Parmesan cheese for a vegan option?
Yes, use dairy-free Parmesan or toasted breadcrumbs to maintain texture and flavor without dairy.
- → What does the lemon contribute to this dish?
Lemon zest and juice add a bright, zesty note that balances the smoky char and savory Parmesan elements.
- → Are the garlic chips prepared separately?
Yes, garlic slices are cooked gently in olive oil until golden and crispy to add a crunchy, aromatic accent.
- → Can pine nuts be omitted or replaced?
Absolutely, pine nuts are optional and can be replaced with toasted almonds or walnuts for extra crunch.