Quick and easy grilled broccolini is the perfect barbecue side dish. It’s charred, crispy and delicious… and ready in just a few minutes. All you need are a handful of ingredients to make this delicious side dish.
Being from Brazil and having lived in California and Texas long enough, I consider any day the perfect grilling day.
We grill day or night, rain or shine… and the thought is if we are going to light up the grill for a main, we might as well fire up some sides, as well.
This gilled broccolini recipe is made with a simple blend of olive oil to help char, mustard for some acidity, and garlicky goodness for deliciousness. It’s a favorite over here!
This side dish is pretty easy to make as you just mix the ingredients and massage them onto the broccolini and then boom! Grill, baby grill!
I hope you like this recipe as much as I do!!
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- Broccolini — it’s very similar to regular broccoli, but with smaller florets, and longer and thinner stems. Broccolini is also more tender than broccoli.
- Yellow mustard — I love yellow mustard for this but you can play with other types of mustard if you’d like.
- Brazilian sofrito — or minced garlic for awesome flavor.
- Olive oil — or another neutral oil.
- Salt and pepper — medium-grain kosher salt is my favorite (Diamond Crystal is my go-to). I like my pepper freshly ground.
Love broccolini? Try our Air Fryer Broccolini. An easy and delicious mid-week favorite!
How to grill broccolini
Trim the broccolini. I just trim it roughly to ensure the stems disconnect, and end up roughly at the same size and thickness and can cook evenly.
Definitely keep the leaves, too, they turn out crispy and delicious!
Mix the seasoning. Measure the sofrito, mustard, olive oil, salt and pepper into a bowl. Whisk together.
Massage the broccolini to ensure the garlicky mixture coats all parts of the broccolini, from florets, to stems and leaves. This will help everything crisp up well.
You’ll notice that the garlic doesn’t stick perfectly to the stems, so I make sure to massage as much garlic into the florets as can stick. It’s so good!!
Grill. Arrange the broccolini on your grill either in a grilling basket or grill pan. You can also plate them directly on the grate if they’ll safely fit.
To ensure they grill and crisp up correctly, make sure to not crowd them on the basket or grill. You need to leave enough room for air to circulate around the broccolini as it grills.
I sometimes grill them in batches so I don’t have to handle too many of them on the hot grill at once and accidentally burning them beyond a nice char.
And to get a nice char, I like to place them over open flames.
If you don’t like too much char, place the broccolini in between flames to have more control over how they crisp up.
On a hot grill, over open flames they can take anywhere from 3 to 5 minutes or so to cook up and get a nice char.
The stems turn bright green and still have a bite to them, and I love the smokiness and the crispy char they get. The mustard flavor really stays and brings a nice acidity and goes great with the sweetness and bitterness of the charred garlic bits.
We never have any leftovers of this recipe, but if you do end up with any, just store them in an airtight container and reheat in an air fryer if you have one, or broil in the oven.
Serve this crispy broccolini with…
- Molho a campanha – Brazilian Salsa Vinaigrette
- Grilled Ribeye Steak
- Grilled chimichurri salmon
- Grilled Spatchcock chicken
- Brazilian potato salad
- Picanha steaks
- Grilled tri tip – a top, highly rated recipe on the site!
- Beer marinated grilled drumsticks
- Brazilian pasta salad with mayo
- Vegan potato salad
- Grilled trukey breast
- Black eyed peas salad
Don’t Forget Dessert:
- Tropical Fruit Salad
- Dulce de Leche Ice Cream
- Passion Fruit Mousse
- Beijinho de Coco – Brazilian Coconut Balls with Condensed Milk
FOR MORE BRAZILIAN FOOD INSPO, BE SURE TO FOLLOW ME ON
- 1 pound broccolini 16 oz
- 2 tablespoons of yellow mustard
- 2 tablespoons of Brazilian sofrito or 6 cloves of garlic minced
- Olive oil for drizzling
- Salt and pepper to taste
- Preheat the grill to 400F.
- Trim the broccolini and arrange it in a dish or bowl. Set aside.
- In a small bowl, add the Brazilian sofrito, olive oil, mustard, salt and pepper. Whisk to combine.
- Massage the sauce over the broccolini with your hands.
- Arrange the broccolini on the grill in a grilling tray, or directly over the grill on a grate. Place in an even single layer to where all the broccolini can cook. You may do this in batches, too.
- Grill for 3 to 5 minutes, or until charred to your satisfaction.