Air fryer broccolini

I think cooking vegetables in the air fryer completely transforms them from boring to something actually worth craving. This air fryer broccolini is proof of that!

I initially planned to develop this recipe for my (recently released) Air fryer cookbookbut there were already too many side dishes in it. This turned out to be a blessing in disguise because this is NOT the vegetarian side dish I want as a gatekeeper. Because the stems are thinner and longer than traditional broccoliCooks broccolini much faster and more evenly.

I tested a few spice blends, but ultimately decided that a simple mix of garlic, olive oil, salt and pepper was all that was needed to make this vegetable shine. It’s so good that I’ve accidentally polished them myself more than once. Oops.

Why make my Airfryer broccolini recipe

• Quick and easy. With just six minutes of air frying timethese will be on the table in ten minutes!
• Healthy. Broccolini is rich in vitamins C, A and K and contains folic acid, iron and potassium.
• Elegant side dish. Broccolini often looks super chic and immediately takes any main dish you combine it with to a higher level.

Main ingredients

These are the key ingredients for this broccolini recipe, along with my kitchen notes. The full list of dimensions can be found in the recipe card below.

• Broccoli. Or tender broccoli, if you’re from the UK :). I like to choose ones with thinner stems so that they crisp evenly.
• Olive oil or melted butter. I actually prefer olive oil to butter, but either will work.
• Garlic. Freshly chopped cloves please.
• Parmesan cheese. Optional, but I like to sprinkle some Parmesan cheese on the freshly baked broccolini. They ‘just melt’ while retaining some of the texture.
• Lemon juice. A squeeze of lemon before serving brightens the dish and adds a burst of flavor.

Recipe tips from Arman

• Equally large broccolini. If your broccolini are the same size, they will all cook at the same time.
• Pat all moisture dry. The #1 reason air fryer broccolini don’t crisp up is water on the stems or in the florets. To prevent this, use a paper towel to soak up any remaining moisture.
• Cook in a single layer. I find this helps the hot air circulate around each piece, cooking all sides completely. If necessary, cook in two batches.
• Just turn once. Unlike other air fryer recipes that require you to shake the basket several times, broccolini tastes best when you flip it once. This gives both sides enough time to crisp and caramelize around the florets.

How to store leftovers

To save: Leftovers should be stored covered in the refrigerator and will keep for up to five days. You can also freeze the broccolini for up to two months.

To warm up: I prefer to reheat the broccolini in the air fryer so that it becomes crispy again (3 minutes at 200°C), but a hot frying pan with a dash of water also works fine.