Save The air fryer changed everything for me when it comes to vegetables. I used to roast broccolini in the oven, but it never achieved that perfect char without drying out. One Tuesday night, experimenting with timing, I pulled a batch out at the seven-minute mark and the smell was incredible—nutty, sweet, and slightly smoky all at once.
I served this at a small dinner party last spring, arranged on a white platter with the Parmesan catching the light. My friend Sarah, who claims to hate broccoli, went back for thirds and asked for the recipe before she even finished her plate. Something about the charred edges and bright lemon makes it feel indulgent rather than virtuous.
Ingredients
- Broccolini: Younger and more tender than regular broccoli, with delicate stems that require no trimming beyond the very ends
- Garlic cloves: Slicing them thin creates chips that crisp up beautifully without burning too quickly
- Lemon: Both zest and juice are essential here—the zest carries the aromatic oils while the juice provides the bright acid
- Parmesan: Aged Parmesan adds a salty, umami richness that balances the slight bitterness of the charred edges
- Pine nuts: These add a buttery crunch, though toasted almonds work beautifully if you need a more affordable option
Instructions
- Preheat the air fryer:
- Get it to 200°C (400°F) while you prep—the intense heat is what creates those gorgeous charred spots.
- Season the broccolini:
- Toss it with olive oil, salt, and pepper until every stem is lightly coated.
- Air fry until charred:
- Cook for seven to nine minutes, shaking the basket halfway through for even browning.
- Make the garlic chips:
- Fry the sliced garlic in a little oil until golden and crisp, then drain on paper towels.
- Add the bright notes:
- While the broccolini is still hot, toss it with lemon juice and zest.
- Finish and serve:
- Scatter the garlic chips and Parmesan over the top, then bring it to the table immediately.
Save This dish has become my go-to for potlucks because it travels well and can be served at room temperature. I love how the flavors meld as it sits, making it just as good later as it is fresh from the air fryer.
Making It Your Own
Red pepper flakes add a gentle warmth that cuts through the rich Parmesan. I have found that a quarter teaspoon is perfect for most palates, but you can adjust based on your crowd.
The Perfect Pairings
Grilled fish or chicken complement the smoky notes without overpowering them. For a vegetarian main, serve alongside a grain bowl or some crusty bread to soak up the lemony juices.
Timing Is Everything
This salad is best served immediately while the broccolini still has some warmth and the garlic chips are at their crispest. The contrast of hot vegetables and cool Parmesan is pure magic.
- Have all ingredients prepped before you start the air fryer
- Use a microplane for the finest, most evenly distributed lemon zest
- Shave the Parmesan with a vegetable peeler for elegant, delicate ribbons
Save Sometimes the simplest dishes, prepared with care and attention, are the ones that people remember years later.
Recipe FAQs
- → How do I get the broccolini nicely charred without overcooking?
Air-fry broccolini at 200°C (400°F) for 7–9 minutes, shaking the basket halfway to ensure even cooking and a perfect charred texture without losing tenderness.
- → Can I use regular broccoli instead of broccolini?
Yes, regular broccoli florets work well but may require a slightly longer cooking time to achieve similar tenderness and charred edges.
- → What is the best way to make crispy garlic chips?
Thinly slice garlic cloves and cook in a small skillet with olive oil over medium heat, stirring often until golden and crisp, about 1–2 minutes, then drain on paper towels.
- → How can I add more texture to this dish?
Toasted pine nuts or crunchy nuts like almonds or walnuts can be scattered on top for an added nutty crunch that complements the flavors.
- → Is there a vegan alternative for Parmesan here?
Yes, dairy-free Parmesan-style cheese or toasted breadcrumbs provide a similar savory note while keeping the dish vegan-friendly.