• 1 pound broccolini, ends trimmed
• 3 Tbsp olive oil, divided
• ½ tsp Kosher salt, more as needed
• ⅛ tsp red pepper flakes or freshly ground black pepper + more to taste
• 2 garlic cloves, minced
• ⅓ cup coarse bread crumbs
• ¼ cup freshly grated Parmigiano Reggiano
• 1 lemon, zested and halfed

Broccolini is similar to broccoli but with smaller florets and longer, thinner stalks.

Preheat oven to 425°F.

To prepare broccolini: Cut each stalk crosswise at a 45° angle into 3-inch pieces. Place in a large bowl and toss to coat with 2 tablespoons olive oil, salt, and pepper flakes.

To prepare garlic bread crumbs: To a small saucepan over medium heat, add remaining 1 tablespoon oil. When oil is shimmering, add garlic and cook until soft and translucent, about 1 minute. Remove from heat and transfer oil and garlic to a small bowl. Add bread crumbs, Parmesan, and lemon zest; stir to combine. Season bread crumbs lightly with salt and set aside.

To roast broccolini: Transfer seasoned broccolini to a rimmed baking sheet and roast in the preheated oven for 8 minutes, or until broccolini is starting to turn dark brown and crispy around the edges. Remove broccoli from the oven and evenly sprinkle with breadcrumbs. Transfer back into the oven and roast until the breadcrumbs are golden brown and broccolini is tender, about 5 more minutes.

To serve: Arrange roasted broccolini on a warmed serving platter and squeeze lemon juice lightly over the top. Serve immediately.