Sautéed Broccolini With Almonds

5 from 1 vote

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This sautéed broccolini recipe is everything you want in a simple side dish that also delivers on taste. It is a quick and easy way to add a green vegetable component to pretty much any meal. It’s topped with spiced toasted almonds and is served with sliced lemons.

Broccolini piled on a plate with lemon wedges on the side.

Why You Need This Recipe

It is an all-purpose side dish. Every meal, especially big ones, can use a fresh green vegetable to pair with it. In this case a salad doesn’t count!

You can make it on the stove in less than 20 minutes. Three cheers for stovetop sides! When everything else seems like it’s jockeying for space in the oven, you need sides that are fast and don’t bake or roast. That’s why sautéing is so wonderful.

The combination of broccoli, nuts and dried spices is just so good together. This is true in both texture and bit as well as all the flavors. This is a side is a total star at the table.

What is Broccolini?

You can think of broccolini as a more delicate, long, and more slender version of broccoli with small edible leaves on the stalks. But actually broccolini is a hybrid of broccoli and Chinese broccoli. So don’t call it baby broccoli because it’s not.

Broccolini belongs to the brassica family, which counts brussels sprouts and cabbage as members. In terms of taste, broccolini is more mellow and less bitter than broccoli. It also has a subtle sweetness for a vegetable. In addition to sautéing, you can also roast it or grill it.

The Ingredients

Ingredients including broccolini, olive oil, spices, almonds, garlic and lemon wedges.

This is what you need:

  • Broccolini: Look for green florets with firm, not flimsy, stalks. At the grocery or farmers market, they are sold in bunches that are bundled together with a rubber band or a twist tie.
  • Almonds add crunch to the veggies. They work well with the blend of spices and a squeeze of lemon juice.
  • Spices for the nuts include cumin, paprika, cayenne pepper, salt and black pepper. They give the almonds a nice kick. If you want some heat, you can include a pinch of red pepper flakes.
  • Olive oil: For the best flavor, use extra virgin olive oil.
  • Parsley: I finish the broccolini with a sprinkle of chopped fresh herbs.
  • Lemon wedges are last to go on the serving plate. Then everyone can add a finishing touch of citrus.

How To Make Sauteed Broccolini

1. Toast the almonds in olive oil in a sauté pan over medium heat for a minute or 2 until they are lightly browned.

2. Stir the spices into the almonds. Give them about 30 seconds to become fragrant. Then scoop the nuts onto a plate and wipe out the pan.

Saute the chopped almonds in olive oil in a saute pan until they are golden.

3. Sauté the broccolini in olive oil in the pan over medium-high heat until it turns bright green, about 5-7 minutes.

4. Stir in the garlic and salt and continue cooking for 30 seconds.

Saute the broccolini in the pan until it is bright green.

5. Pour in the water and cover the pan. Steam the broccolini for 1-2 minutes until tender, but it should still retain some of its bite.

6. Plate the broccolini and top with almonds and chopped parsley. Serve with lemon wedges.

Steam the broccolini in the pan until it is tender. Then plate it with lemond wedges, almonds and parsley.


This is a very versatile vegetable side dish that goes with pretty much any meal. That includes grilled or roasted chicken on a weeknight, steak or even dry-rubbed turkey for Thanksgiving dinner. 

Leftovers & Storage

You can keep leftovers in an airtight container in the fridge up to 2 days. Chop them and eat them cold tossed in a salad. Or warm them with a little olive oil in a skillet on the stove or in the microwave.


What is the difference between broccoli and broccolini?

A cross between broccoli and Chinese broccoli, broccolini and longer and more slender than broccoli. It also has a more tender stem. Broccolini is not baby broccoli or a younger version of this vegetable. They are all part of the brassica family.

Do you eat the stems of broccolini?

Yes. Broccolini stems are more delicate than broccoli and not as woody and thick. From leaves to florets to stems, all parts of broccolini are edible.

What’s the best way to cook broccolini?

You can toss broccolini in olive oil, salt and pepper and roast it on a sheet pan in a 425-degree F oven for 10-15 minutes. Or you can sauté it in olive oil in a skillet over medium-high heat for 5-7 minutes, add water and cover the pan to steam it for 1-2 minutes to finish cooking.

More Vegetable Sides

Roasted Zucchini and Squash
Corn Edamame Succotash
Roasted Asparagus with Parmesan Cheese and Garlic
Tahini Roasted Broccoli and Cauliflower
Roasted Green Beans with Almond Breadcrumbs and Feta
Honey Sriracha Roasted Brussels Sprouts
Parmesan Roasted Zucchini

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Sautéed Broccolini With Spiced Almonds

5 from 1 vote
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Ready in less than 20 minutes, this simple sauteed broccolini with garlic is topped with almonds that are toasted in a mix of dried spices.


For almonds

  • 1 tablespoon olive oil
  • 1/4 cup chopped roasted unsalted almonds
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For broccolini

  • 2 bunches broccolini, about 1 pound, 1/2-inch trimmed off stems
  • 1 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 cup water

For serving

  • Chopped parsley
  • Lemon wedges


  • For the almonds, heat 1 tablespoon olive oil in a large sauté pan or large skillet over medium heat. Toast the nuts for 1-2 minute until they are lightly browned, stirring frequently. Stir in the cumin, paprika, cayenne pepper, salt and black pepper. Continue sauteing for 30 seconds until fragrant. Spoon out the nuts and place them on a plate. Wipe out the pan.
  • For the broccolini, heat 1 tablespoon olive oil in the pan. Saute the broccolini over medium-high heat until it turns bright green, about 5-7 minutes.
  • Stir in the garlic and salt and keep sautéing for 30 seconds.
  • Pour in the water, cover the pan and let the broccolini steam for 1-2 minutes until tender. The broccolini should still have some bite.
  • Arrange the broccolini on a serving plate. Top with the almonds and chopped parsley. Serve with lemon wedges.


Store leftovers in the refrigerator in an airtight container up to 2 days. Warm them in the microwave or on the stove with a little olive oil.
If you are looking for a shortcut or more simple flavors, you can skip the almonds and just saute the broccolini.


Calories: 153kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 900mg | Potassium: 83mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1618IU | Vitamin C: 79mg | Calcium: 92mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Mediterranean
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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1 Comment

  1. 5 stars
    The Sautéed Broccolini With Spiced Almonds is full of flavor. You wouldn’t even know you were eating broccolini. Great recipe.