Roasted flower sprouts and broccolini are one of those deceptively simple vegetable sides that feel special every single time. With just olive oil, salt, and pepper, these greens roast up tender on the inside, crisp at the edges, and full of naturally sweet, nutty flavour. It’s an easy, weeknight-friendly recipe that comes together in under 20 minutes and works beautifully alongside almost any main.
Ingredients for Roasted Flower Sprouts and Broccolini
This roasted broccolini and flower sprouts recipe keeps things intentionally minimal, letting the vegetables shine.
- Flower sprouts (kalettes) – a kale–Brussels sprout hybrid that becomes lightly sweet and nutty when roasted.
- Broccolini (bimi) – tender stems with delicate florets that crisp beautifully.
- Olive oil – just enough to encourage browning without weighing things down.
- Sea salt and black pepper – simple seasoning that lets the vegetables speak for themselves.
Tip: Make sure both vegetables are thoroughly dried before roasting. Moisture is the enemy of crisp edges.
Roasted flower sprouts are simply irresistible. In the oven, they turn crispy at the edges and tender in the centre, with a flavour that’s more nuanced than you might expect.
They’re milder and subtly sweeter than Brussels sprouts, without that sharp cabbage bite, and less earthy than kale. Roasted at high heat, they develop a gentle nuttiness and light caramelisation that makes them incredibly moreish—and very hard to stop eating straight from the tray.
Broccolini has a milder, sweeter flavour than broccoli, with a delicate, almost asparagus-like note and none of the sharp bitterness. Its tender stems and small florets cook quickly and evenly, giving it a softer, more refined texture.
Broccoli, by contrast, has a bolder, more cabbage-forward taste and a heartier bite. Both are great—but broccolini is lighter, sweeter, and effortlessly elegant.
How to Make Roasted Flower Sprouts and Broccolini
This is the kind of recipe you’ll make once and remember forever.
- Season the vegetables by tossing the flower sprouts and broccolini with olive oil, salt, and pepper until lightly coated.
- Roast until golden, spreading everything out in a single layer so the edges can crisp and caramelise.
- Serve immediately, while the vegetables are still warm, crisp, and at their very best.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Roasted Kalettes & Broccolini Recipe
- Endlessly versatile – works with fish, chicken, tofu, or grains.
- Crispy meets tender – the ideal roasted vegetable texture.
- Effortless and quick – ready in under 20 minutes.
- Naturally flavourful – no need for complicated seasoning.
- Healthy and plant-forward – simple ingredients, big payoff.
What to Serve with Roasted Flower Sprouts and Broccolini
This roasted flower sprouts and broccolini side dish pairs effortlessly with just about anything, from simple proteins to comforting carbs:
- Chicken, beef, lamb, or fish.
- Steamed rice or potatoes.
Try it alongside these favourites:
Roasted Flower Sprouts and Broccolini (Bimi)
Roasted flower sprouts (kalettes) and broccolini is a quick, easy, and versatile oven-roasted vegetable side. Made with olive oil, salt, and pepper, it’s ready in under 20 minutes.
Ingredients
- 200 g broccolini (bimi), ends trimmed by about ½ centimetre
- 150 g flower sprouts (kalettes), stalk ends trimmed slightly
- 1.5 tablespoons olive oil
- sea salt and freshly ground black pepper, to taste
Method
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Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a large baking sheet with parchment paper.
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Place the broccolini and flower sprouts on the baking sheet. Drizzle with the olive oil, sprinkle with the salt and a light grind of black pepper, and toss to coat evenly.
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Spread the vegetables out in a single layer, making sure they are not overlapping or overcrowded to ensure crisp edges.
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Roast in the middle of the oven until vegetables crisp-tender with lightly browned edges, about 12-15 minutes.
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Remove from the oven and serve while warm. Enjoy!
Notes
- For a slightly crisper roast with a little more browning, increase the oven temperature to 220°C and roast for 10–12 minutes.
- Dry vegetables roast and caramelise beautifully, while wet ones tend to steam—so take a moment to make sure the broccolini and kalettes are completely dry before roasting.
- You can skip the broccolini and make this with 350–400 grams of flower sprouts (kalettes) only.
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