Save The first time I made charred broccolini in my air fryer, I wasn't expecting much beyond a quick vegetable side dish. What emerged instead was something with real character—emerald florets blistered dark at the edges, releasing this nutty, almost caramelized smell that filled the whole kitchen. A sprinkle of garlic chips and a squeeze of fresh lemon transformed it from simple to something I found myself reaching for again and again. That moment taught me that the best dishes often hide in plain sight, waiting for one small technique to unlock them.
I made this for my neighbor last spring when she mentioned craving something green but interesting. She brought wine, I had just bought fresh broccolini at the farmer's market, and twenty minutes later we were standing at her kitchen counter tossing it together and laughing at how something so simple tasted so complete. She's asked for the recipe three times since.
Ingredients
- Broccolini, 400 g trimmed: Thinner and more delicate than regular broccoli, with tender stems that cook perfectly in the air fryer without becoming mushy.
- Olive oil, 2 tbsp total: The fat carries flavor and helps the broccolini char—don't skip it or use too little.
- Garlic cloves, 3 thinly sliced: Sliced thin means they crisp into chips instead of turning bitter; this is non-negotiable.
- Lemon, 1 zested and juiced: The acid brightens everything and balances the richness of the Parmesan and olive oil.
- Kosher salt and black pepper: Season aggressively before cooking so the broccolini tastes of itself, not just dressed.
- Red pepper flakes, 1/4 tsp optional: A whisper of heat makes the lemon taste even fresher.
- Parmesan cheese, 40 g shaved: Shavings melt slightly into the warm broccolini and look more elegant than grated.
- Pine nuts, 2 tbsp toasted optional: They add a buttery crunch, but toasted almonds or walnuts work just as well.
Instructions
- Heat the air fryer:
- Set it to 200°C and let it preheat for the full 3 minutes—this matters for getting real char on the broccolini.
- Prep and toss the broccolini:
- Dry the broccolini completely, then coat it generously with 1.5 tbsp olive oil, salt, and pepper in a large bowl. Every piece should glisten.
- Air fry until charred:
- Spread the broccolini in a single layer and cook for 7 to 9 minutes, shaking the basket halfway through. You're looking for dark, blistered spots and tender stems that have some give when pierced.
- Make the garlic chips:
- While the broccolini cooks, heat the remaining oil in a small skillet over medium heat. Add the thinly sliced garlic and stir constantly until it's pale gold and smells deeply toasted—this takes about a minute or two, and timing is everything here. Immediately pour it onto paper towels to crisp up as it cools.
- Finish while hot:
- Transfer the charred broccolini to a serving platter and drizzle with lemon juice while it's still steaming. Scatter the lemon zest over top, then add the garlic chips and shaved Parmesan. A small pinch of red pepper flakes adds depth if you'd like it.
- Serve right away:
- Serve immediately with extra lemon wedges on the side so people can add more brightness to taste.
Save There's something about watching someone taste this for the first time that never gets old. Their eyes widen slightly at the combination of textures and flavors, and they always ask if the broccolini is supposed to taste this good. That moment, every single time, reminds me why I love cooking vegetables this way.
Why the Air Fryer Makes All the Difference
An air fryer circulates heat at high speed, which means the broccolini gets charred on the outside while staying tender inside—something that's harder to achieve on a stovetop without some kind of high-heat searing. The dry heat also prevents steaming, which is the enemy of good texture. I've made this in a regular oven, and while it works, it takes longer and doesn't get quite the same blistering effect that makes this dish special.
What to Serve It With
This salad is flexible enough to work as its own light lunch, but it also shines as a side dish for grilled fish, roasted chicken, or even alongside a frittata for brunch. The bright flavors don't compete with anything; they actually amplify other dishes around them. I've also tossed it with pasta and a little pasta water to make a quick, elegant main course.
Storage and Make-Ahead Notes
This is best eaten fresh and warm, but leftovers keep for a day in the refrigerator. Cold broccolini tastes completely different—earthier, less vibrant—so I usually reheat it gently in the air fryer for a minute or two before eating it again. You can prep the garlic chips ahead and store them in an airtight container, and the broccolini can be trimmed and waiting in a bowl several hours before cooking.
- Store leftover garlic chips separate from the salad so they don't lose their crispness.
- If reheating, skip the new lemon juice until after the broccolini warms through.
- Make extra garlic chips because they're addictive and people will eat them while you're plating.
Save This recipe proved to me that some of the best meals come from paying attention to technique rather than complexity. A handful of ingredients treated with care becomes something worth returning to again and again.
Recipe Help & FAQs
- → How do I achieve the perfect char on broccolini?
Air-frying at 200°C (400°F) for 7–9 minutes, shaking halfway, ensures the broccolini chars evenly while staying tender inside.
- → Can I substitute Parmesan for a vegan option?
Yes, using dairy-free Parmesan alternatives or toasted breadcrumbs works well to maintain texture and flavor balance.
- → What is the purpose of garlic chips in this dish?
Thinly sliced garlic sautéed until golden adds a crispy texture and rich, aromatic note complementing the broccolini.
- → Are pine nuts necessary in the salad?
Pine nuts are optional but provide a pleasant crunch and subtle nutty flavor that enhances the dish’s complexity.
- → How can I adjust the heat level of the salad?
Adding or omitting red pepper flakes allows you to control the spiciness according to taste preferences.