Lemon Roasted Broccolini with Pancetta and Breadcrumbs

Take your traditional side dish of roasted broccoli to the next level with this recipe of Lemon Roasted Broccolini with Pancetta and Breadcrumbs.

Roasted Broccoli is sprinkled with a delicious and crunchy lemon, thyme, and pancetta breadcrumb mixture.

Take your traditional side dish of roasted broccoli to the next level with this recipe of Lemon Roasted Broccolini with Pancetta and Breadcrumbs. Roasted Broccoli is sprinkled with a delicious and crunchy lemon, thyme, and pancetta breadcrumb mixture.

Save this recipe for Lemon Roasted Broccolini with Pancetta and Breadcrumbs to Pinterest!

If you are looking for a tasty new way to serve broccoli for Thanksgiving, or really for any other meal, you need to try this Lemon Roasted Broccolini with Pancetta and Breadcrumbs!

I have been wanting to do a few things with broccolini…

  1. Add bacon or pancetta to roasted broccolini
  2. Make some kind of insanely good crispy breadcrumb mixture  to put on roasted broccoli
  3. Make a lemon roasted broccolini 

I ended up combining all 3 of these things into 1 recipe because I couldn’t decide which one sounded best!

I ate a whole plate of this for lunch after the first time I made it.

Kevin and I had it for dinner alongside some mashed potatoes and a Santa Maria style Tri Tip.

It was so good!

I’ll definitely have to make the Tri Tip recipe again soon, snap some pics, and get it posted.

This broccolini was the perfect vegetable side to go with.

what does broccolini look like + Take your traditional side dish of roasted broccoli to the next level with this recipe of Lemon Roasted Broccolini with Pancetta and Breadcrumbs. Roasted Broccoli is sprinkled with a delicious and crunchy lemon, thyme, and pancetta breadcrumb mixture.

Save this recipe for Lemon Roasted Broccolini with Pancetta and Breadcrumbs to Pinterest!

A Few Common Questions About Preparing Broccolini

If you are new to preparing broccolini, you might have a few questions about the best ways to prepare it. 

Do you trim broccolini?

Before preparing broccolini, be sure to trim a small amount from the stems to clean them up.

Then, if necessary, slice any large or thick spears from top to bottom to create a thinner piece.

That is all you need to do to prepare broccolini before cooking it.

What is the best way to cook broccolini?

Like many vegetables, I think broccolini tastes best either roasted or sautéed in plenty of olive oil.

I like it best roasted because I love the crispy brown bits that develop.

I also really like that broccolini is overall thinner than broccoli florets, so it cooks much faster. 

I usually end up roasting my broccolini for about 5 – 10 minutes less than regular broccoli florets.

Take your traditional side dish of roasted broccoli to the next level with this recipe of Lemon Roasted Broccolini with Pancetta and Breadcrumbs. Roasted Broccoli is sprinkled with a delicious and crunchy lemon, thyme, and pancetta breadcrumb mixture.

Save this recipe for Lemon Roasted Broccolini with Pancetta and Breadcrumbs to Pinterest!

How do I roast broccolini?

When I roast broccolini, I drizzle the broccolini pieces on a large sheet pan with olive oil

The amount of oil used depends on how much broccolini you are cooking.

Aim for approximately 1 tablespoon of olive oil per pound of broccolini.

Then, season it to taste with simple salt and pepper.

If you like spicy, crushed red pepper also tastes great.

How long does it take to roast broccolini?

For tender – crisp broccolini, roast at 425 degrees F for about 15 – 20 minutes

For crispy broccolini, 20-25 minutes at 425 degrees F will do the trick!

How to Make Lemon Roasted Broccolini with Pancetta and Breadcrumbs

This recipe might sound complicated, but it isn’t that hard.

You’re going to roast the broccolini pretty similarly to the steps outlined above.

While that cooks, you prepare the breadcrumb mixture.

The pancetta goes in a small food processor to chop it up really fine.

(Yes, you can sub regular bacon if you can’t find pancetta!)

You can use a knife and cutting board too, but the food processor makes it really easy.

If you’re cutting it with a knife, it will be easiest if you partially freeze the pancetta first so that it is firmer.

Cook the pancetta, add the breadcrumbs to toast, add the garlic, thyme, and lemon.

By the time that finishes up the broccolini should be done roasting, and then you just serve it up on a platter.

I like to only add about 1/3 of the breadcrumb mixture to the platter and pass the rest in a bowl for people to add extra to their plates if they want.

Take your traditional side dish of roasted broccoli to the next level with this recipe of Lemon Roasted Broccolini with Pancetta and Breadcrumbs. Roasted Broccoli is sprinkled with a delicious and crunchy lemon, thyme, and pancetta breadcrumb mixture.

Save this recipe for Lemon Roasted Broccolini with Pancetta and Breadcrumbs to Pinterest!

More Thanksgiving Side Dish Recipes

Here are a few of my favorite Thanksgiving Side dishes to include on your menu.

For even more ideas, be sure to check out all of the Thanksgiving Recipes in the Recipe Index.

Garlic Bacon Sautéed Green Beans with Roasted Mushrooms make a great Thanksgiving side dish, loaded with flavor, and a lot more fresh tasting than the traditional green bean casserole.

Roasted Brussels Sprouts with Bacon and Balsamic are a fantastic side dish that is full of delicious flavor – caramelized, roasted brussels sprouts, savory bacon, and tangy balsamic vinegar.

Baked Sweet Potatoes with Pomegranate is a gorgeous, colorful Thanksgiving side dish. Sliced Sweet Potatoes are baked in a spiced orange maple glaze and sprinkled with juicy, bright pomegranate arils.

In this Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas, kale is lightly massaged with olive oil, salt and pepper. Then, tossed with roasted delicata squash, roasted red onions, herbed goat cheese, and pepitas.

Butternut Squash and Kale Quinoa Stuffing is a fantastic vegetarian stuffing recipe loaded with tons of veggies and flavors.

Classic buttery russet potato mashed potatoes are elevated thanks to the addition of plenty of browned butter and fresh grated parmesan in this Browned Butter Parmesan Mashed Potatoes.

Last, but not least, don’t forget the Cranberry Orange Walnut Relish and the Turkey Gravy!

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Have you ever made broccolini?

Lemon Roasted Broccolini with Pancetta and Breadcrumbs

Yield: serves 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Take your traditional side dish of roasted broccoli to the next level with this recipe of Lemon Roasted Broccolini with Pancetta and Breadcrumbs. Roasted Broccoli is sprinkled with a delicious and crunchy lemon, thyme, and pancetta breadcrumb mixture.

Ingredients

For the Roasted Broccolini

  • 2 1/2 pounds Broccolini
  • 2 tablespoon Olive Oil
  • Salts, to taste
  • Pepper, to taste
  • 1/2 - 1 teaspoon Crushed Red Pepper
  • 1 tablespoon Lemon Juice

For the Pancetta Breadcrumbs

  • 4 ounces Pancetta
  • 5 Garlic Cloves, sliced thin
  • 1 cup Panko Breadcrumbs
  • 1 teaspoon Lemon Zest
  • 2 teaspoons Fresh Thyme Leaves

Instructions

For the Roasted Broccolini

  1. Preheat the oven to 425 degrees F.
  2. Add the broccolini to a large baking sheet, or two if necessary so they are not overlapping.
  3. Drizzle with the olive oil, and stir around to coat.
  4. Season, to taste, with salt, pepper, and crushed red pepper
  5. Roast at 425 degrees F for 15 - 20 minutes, or until desired doneness.

For the Pancetta Breadcrumbs

  1. While the broccolini is roasting, prepare the breadcrumb mixture.
  2. Add the pancetta to a medium saute pan and cook over medium heat, stirring frequently, until it is browned and slightly crispy and the fat is rendered. About 4 minutes.
  3. Add the breadcrumbs to the pancetta and cook for another 4 minutes, until the mixture becomes fragrant.
  4. Then, add the garlic, thyme, and lemon zest. Cook for 1 more minute. Remove from heat and set aside.

To Serve

  1. Lay the roasted broccolini out on a large serving platter and drizzle with the lemon juice.
  2. Then, sprinkle lightly with about 1/3 of the total breadcrumb mixture.
  3. Serve, with the remaining breadcrumb mixture in a bowl for adding to individual servings as desired.

Notes

The breadcrumb mixture can be made up to 3 hours ahead of time and kept at room temperature on a plate. Make sure to spread it out as that will help it stay crisp, rather than layering it in a smaller bowl.

Adapted from Lemony Brussels Sprouts

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Save this recipe for Lemon Roasted Broccolini with Pancetta and Breadcrumbs to Pinterest!