Broccolini in the Air Fryer
Air fryer broccolini turns out tender in the stems with crisp, charred florets in about 7 minutes. The fast moving air at 400 °F browns the tips the way a hot sheet pan does, but the stalks stay bright green and do not turn limp. Here is how to cook broccolini in the air fryer without burning the garlic, with times for thin and thick stalks.
- Temperature
- 400°F200 °C
- Total time
- 12min
- Prep time
- 5min
- Servings
- 3
- Per serving
- 95kcal
Why the air fryer works for broccolini
Broccolini has a slender stem and a small floret, so it cooks in a few minutes and the tips brown quickly. The air fryer moves hot air around each stalk, so the florets get crisp edges while the stems soften from the inside. A sheet pan in the oven needs about 15 minutes at 425 °F, and a skillet needs constant stirring. In the air fryer you spend 7 minutes and need only a tablespoon of oil.
The most important step is dry stalks. Water on the surface turns to steam, which makes the broccolini soft and gray-green. Pat it dry, oil it lightly and give the basket some space. A little char on the tips is the goal, since it adds a slightly nutty, roasted flavor that balances the bitter note broccolini can have.
How to make broccolini in the air fryer
Tap a time to start a timer.
- Wash and dry Rinse the broccolini and dry it thoroughly with a clean towel; wet stalks steam instead of char. Trim about ½ inch off the ends. If any stalks are thicker than your thumb, split them in half lengthwise so they cook evenly.
- Season Toss the broccolini in a large bowl with the olive oil, salt, black pepper and red pepper flakes until every floret is coated. Keep the garlic aside for now.
- Preheat Preheat the air fryer to 400 °F for .
- Cook Spread the broccolini in the basket in a loose single layer, with the florets pointing in different directions. Air fry for , then shake the basket or turn the stalks with tongs.
- Add the garlic Scatter the sliced garlic over the broccolini and cook for 2 more minutes, until the tips are charred and a knife slides easily into the stems. Garlic added at the start burns before the stems are done.
- Finish Move the broccolini to a plate, squeeze over the lemon juice and sprinkle with Parmesan while it is still hot.
Times and temperatures
| Broccolini | Temperature | Time |
|---|---|---|
| Standard stalksShake after 5 min | 400 °F (200 °C) | 7 min |
| Thin stalks | 400 °F (200 °C) | 5–6 min |
| Thick stalks, split | 400 °F (200 °C) | 8–9 min |
| Frozen | 390 °F (200 °C) | 8–10 min |
| Reheat leftovers | 350 °F (180 °C) | 2–3 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Match the stalk size. If the stalks vary, group the thick ones together and give them an extra minute, or split them lengthwise.
- Save the acid for the end. Lemon juice added before cooking turns the stalks dull. Squeeze it on after the broccolini is out of the basket.
- Season right before cooking. Salt draws out water, and florets that sit salted for long turn soft.
What to serve with broccolini
Broccolini is a good weeknight side for salmon, chicken thighs or a steak. It also goes well in grain bowls with rice and a soft egg, or tossed with pasta, olive oil and extra Parmesan. For a different green with a similar method, try asparagus.
Storing and reheating
Cooled broccolini keeps for 3 days in a sealed container in the refrigerator. Reheat it in the air fryer at 350 °F for 2 to 3 minutes. If it is part of a dish with chicken or other meat, heat the whole portion until it reaches 165 °F in the center. Cooked broccolini does not freeze well, as the stems turn mushy when thawed.
Variations
- Asian style: Toss with 1 tsp sesame oil and 1 tbsp soy sauce before cooking and finish with sesame seeds (not gluten-free).
- Chipotle mayo: Serve the hot broccolini with a dip of mayonnaise mixed with chipotle in adobo and lime juice.
- With carrots: Add thin carrot sticks to the basket 3 minutes before the broccolini, as carrots need a little longer.
- No cheese: Leave out the Parmesan and finish with toasted almonds for crunch.
If it does not turn out right
- The tips burn before the stems are tender
- The stalks are too thick or the air fryer runs hot. Split thick stalks lengthwise, lower the heat to 375 °F and cook a minute or two longer.
- The broccolini is limp and soft
- It was wet or the basket was crowded. Dry the stalks well, use a single loose layer and cook for no more than 8 minutes.
- The garlic tastes bitter
- It was added too early. Add sliced garlic for the last 2 minutes only, or use garlic powder in the seasoning instead.
Questions and answers
How long do you cook broccolini in the air fryer?
7 minutes at 400 °F for standard stalks, shaking once. Thin stalks can be ready in 5 to 6 minutes and thick ones need 8 to 9.
What temperature is best for air fryer broccolini?
400 °F gives a char on the tips by the time the stems are tender. At 350 °F the broccolini takes about 10 minutes and has less color.
Can you cook frozen broccolini in the air fryer?
Yes. Cook it straight from the freezer at 390 °F for 8 to 10 minutes, shaking once. It will be softer than fresh and will not get as crisp, so skip the extra oil.
How do you reheat broccolini in the air fryer?
Reheat it at 350 °F for 2 to 3 minutes. It crisps again at the tips and warms through without turning mushy.
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