Sauteed Broccolini Recipe

Name: Sauteed Broccolini
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: 3 tablespoons butter; 1 lb broccolini (trimmed); 2 teaspoons minced garlic; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 1 teaspoon dried Italian seasoning; 1 tablespoon chopped parsley

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This sauteed broccolini is tender fresh vegetables cooked with butter, garlic and herbs. A quick, easy and elegant side dish that always gets rave reviews and is great when paired with chicken, steak or seafood.

When I need a fast veggie dish to go alongside our meals, I turn to favorites such as roasted crispy brussels sprouts, simple air fryer asparagus or this delicious sauteed broccolini.

Tongs serving up a portion of sauteed broccolini.

I buy broccolini at the store almost every week. It’s more tender than standard broccoli, which makes it especially kid friendly, and the thin stalks make for a quick cooking time. This sauteed broccolini is a simple, yet totally satisfying way to enjoy this green vegetable.

Sauteed Broccolini Ingredients

Bowls of ingredients including baby broccoli, butter and seasonings.

This recipe calls for broccolini, butter, garlic, salt, pepper, Italian seasoning and parsley.

How do you make sauteed broccolini?

Melt some butter in a large pan, then add the broccolini. Cook it for 4-5 minutes or until tender. You can add a little bit of water to the pan if needed to move the process along. Stir in some garlic, seasonings and herbs, then cook for a few more minutes. Garnish with fresh parsley, then serve and enjoy.

Step by step process shots showing how to saute broccolini.

Tips for the perfect dish

All you need to do to prep your broccolini for cooking is to cut a thin slice off the bottom of the stem. I find that sometimes I end up with pieces with thicker stems, and in that case, I slice the whole piece of broccolini in half lengthwise so that it will cook at the same rate as the smaller pieces.
You can easily convert this to a vegan recipe by using olive oil instead of butter.
I use dried Italian seasoning in this recipe because it contains a variety of different herbs all in one jar. If you don’t have this seasoning on hand, you can make your own by mixing together equal parts of dried basil, thyme, parsley and oregano.
Be sure to add the garlic at the very end, otherwise it could burn.
Leftovers will stay fresh in the refrigerator for up to 3 days.

Sauteed broccolini in a pan, topped with parsley.

Recipe FAQs

What is the difference between broccoli and broccolini?

Broccolini is a cross between regular broccoli and Chinese broccoli. The end result is what looks like baby broccoli stems, with a milder flavor and more delicate texture. Standard broccoli has a thick stem and larger florets. You can use broccolini in place of broccoli in most dishes.

What part do you eat of broccolini?

Every part of the broccolini stems are edible, even the flowers! I often trim off the tough ends, but other than that you can enjoy every bit of this nutritious veggie.

Cooked broccolini on a plate with steak and corn.

Sauteed broccolini flavor variations

This dish is a great way to get your greens in, but you can add other flavors to make your own creation.

Olives: Add 1/3 cup sliced kalamata or green olives during the last few minutes of the cooking time.
Sun Dried Tomatoes: Stir in 1/3 cup chopped oil packed sun dried tomatoes.
Mushrooms: Saute 8 ounces of sliced button or cremini mushrooms, then add the broccolini and cook according to the recipe.
Shallots: You can use 1/4 cup minced shallots or even red onion instead of the garlic.
Nuts: Add 1/4 cup toasted pine nuts, chopped walnuts or sliced almonds right before serving.
Cheese: Sprinkle crumbled feta or shaved parmesan cheese over the finished dish.

Once you try this recipe, you’ll find yourself putting it on the menu almost every week – it’s just that good!

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5 from 5 votes