Charred lemon pepper broccolini is simple, elegant, and ready in 15 minutes. Stalks sizzle in a hot cast-iron skillet until smoky charred spots appear, balanced by a bright marinade of lemon zest, lemon juice, and garlic powder. Serve it with charred lemon halves for squeezing — just 2.5 g net carbs per serving.
Growing up, broccoli was my one true vegetable love. I’d devour it, even when it was cooked to a soft, mushy state. It wasn’t until I was older that I discovered the magic of crisp-tender, perfectly cooked greens. That’s when broccolini entered my life and changed the game. A delightful cross between broccoli and Chinese broccoli, it has a subtle sweetness that’s absolutely irresistible. This recipe takes it to the next level, charring it in a hot skillet to create a smoky, deeply savory flavor that’s perfectly balanced by a bright burst of fresh lemon and garlic. It’s a simple, elegant side dish that comes together in just 15 minutes and will make a believer out of anyone.
Ingredients
• 1 pound / 450g (15.9 oz) broccolini
• 2 tablespoons / 30 ml avocado oil, divided
• 2 tablespoons grated lemon zest
• 2 tablespoons / 30 ml (1 fl oz) fresh lemon juice
• 1 teaspoon sea salt
• 1 teaspoon (5 ml / 0.2 fl oz) ground black pepper
• ½ teaspoon garlic powder
• 1 lemon, halved for serving
Instructions
1. Directions
2. Place the broccolini in a large bowl.
3. In a small bowl, whisk together 1 tablespoon (15 ml / 0.5 fl oz) of the avocado oil, the lemon zest, lemon juice, salt, pepper, and garlic powder. Pour the marinade over the broccolini and toss until evenly coated.
4. Heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large cast-iron skillet over medium-high heat. Once shimmering, add the broccolini in a single layer. Cook for 5-7 minutes, tossing occasionally, until charred in spots and crisp-tender.
5. Transfer the broccolini to a serving plate and drizzle with any juices left in the pan.
6. Place the lemon halves cut-side down in the hot skillet and cook for 1-2 minutes, until lightly charred. Serve the charred lemon halves with the broccolini for squeezing over the top.
Nutritional Information
• Nutrition Information
• MAKES: 4 servings
• PREP TIME: 5 minutes
• COOK TIME: 10 minutes
• PER SERVING
• CALORIES: 107
• FAT: 7g
• PROTEIN: 4.2g
• TOTAL CARBS: 8.3g (0.29 oz)
• FIBER: 5.7g
• NET CARBS: 2.5g (0.09 oz)
Pro Tips
• This high-heat charring method will create smoke. Be sure to turn on your kitchen’s vent fan before you begin cooking.
• For a more hands-off method, roast the broccolini on a sheet pan in a 475°F (245°C) oven for 10-15 minutes, until tender and charred at the tips.
• Do not overcrowd the skillet. Cook in two batches if necessary to ensure the broccolini chars properly instead of steaming.
• Add a pinch of red pepper flakes to the marinade for a touch of heat.
Pro Tips
- This high-heat charring method creates real smoke, so turn on your kitchen vent fan before the broccolini hits the pan.
- Do not overcrowd the skillet. Cook in two batches if needed — crowding steams the broccolini instead of giving you those smoky charred spots.
- For a more hands-off method, roast the broccolini on a sheet pan in a 475°F (245°C) oven for 10-15 minutes until tender and charred at the tips.
- Char the lemon halves cut-side down in the same skillet for 1-2 minutes; the caramelized juice tastes noticeably sweeter when squeezed over the top.
- Add a pinch of red pepper flakes to the marinade if you want a touch of heat alongside the lemon.
Frequently Asked Questions
Can I make charred broccolini ahead of time?
It is best fresh, but you can blanch and marinate it a few hours ahead, then do the quick char just before serving to keep the texture crisp-tender.
Can I roast the broccolini instead of skillet-charring?
Yes — roast it on a sheet pan at 475°F (245°C) for 10-15 minutes until tender and charred at the tips. It is a more hands-off path to nearly the same flavor.
Is broccolini keto-friendly?
Yes. Each of the 4 servings has 8.3 g total carbs and 5.7 g fiber — 2.5 g net carbs — with 7 g fat and 4.2 g protein.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. A quick reheat in a hot skillet revives some of the charred edges.
Recipe card below.
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Charred Lemon Pepper Broccolini
Ingredients
Method
- Directions
- Place the broccolini in a large bowl.
- In a small bowl, whisk together 1 tablespoon (15 ml / 0.5 fl oz) of the avocado oil, the lemon zest, lemon juice, salt, pepper, and garlic powder.
- Pour the marinade over the broccolini and toss until evenly coated.
- Heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large cast-iron skillet over medium-high heat.
- Once shimmering, add the broccolini in a single layer.
- Cook for 5-7 minutes, tossing occasionally, until charred in spots and crisp-tender.
- Transfer the broccolini to a serving plate and drizzle with any juices left in the pan.
- Place the lemon halves cut-side down in the hot skillet and cook for 1-2 minutes, until lightly charred.
- Serve the charred lemon halves with the broccolini for squeezing over the top.
- Do not overcrowd the skillet.
- Cook in two batches if necessary to ensure the broccolini chars properly instead of steaming.
- Add a pinch of red pepper flakes to the marinade for a touch of heat.
