Recipe

Sweet and Spicy Broccolini

A zesty, zingy broccolini side with crisp-tender stalks, charred tips, and a glossy honey-chili lime sauce that tastes like it belongs next to everything.

By Matt Campbell

•

4.8

A sheet pan of charred broccolini drizzled with a glossy sweet and spicy sauce and sprinkled with sesame seeds

Jump to Recipe

Broccolini is one of those vegetables that acts fancy without being high maintenance. Give it a hot pan, a little oil, and permission to get some color, and it turns into a legit craveable side. This version is my weeknight favorite because it hits all the buttons at once: sweet, spicy, tangy, and just a little garlicky.

The sauce is quick and bold. Honey for shine and sweetness, chili-garlic for heat, lime for that zippy wake-up call, and soy sauce for savory depth. The broccolini gets roasted or pan-seared until the edges crisp, then it gets tossed in the glaze right at the end so it stays bright and snappy.

Broccolini on a cutting board with lime, garlic, and a small bowl of red chili sauce nearby

Why It Works

Crisp edges, tender stems: High heat gives you char without turning the whole thing mushy.
Big flavor, small ingredient list: Pantry staples build a sauce that tastes restaurant-level.
Fast and flexible: Roast it, sear it, or grill it. The sauce works either way.
Balanced heat: Sweetness and acid keep the spice lively, not aggressive.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days. The flavor holds great, but the broccolini will soften a bit as it sits.

Reheat (best options):

Skillet: Warm over medium heat with a tiny splash of water. Cook just until hot to avoid turning it limp.
Oven or air fryer: 400°F for 4 to 6 minutes to bring back a little edge crisp.
Microwave: Totally fine for convenience, just expect softer texture.

Cold leftover move: Chop it and toss into a rice bowl or salad. The sauce becomes your dressing.

Common Questions

Is broccolini the same as broccoli?

Not exactly. Broccolini is commonly described as a cultivated cross of broccoli and Chinese broccoli. It has longer, thinner stalks and tends to cook faster and more evenly, with a slightly sweeter taste.

Can I make this less spicy for kids?

Yes. Start with 1 teaspoon chili-garlic sauce instead of a tablespoon and work up from there. You can also serve extra sauce on the side for heat-lovers.

What if I only have broccoli florets?

It still works. Roast florets the same way, but start checking at 10 minutes since they can go from crisp to overcooked fast. Add a splash more water when tossing with the glaze if needed.

Do I have to roast it?

Nope. A hot skillet is great. Sear broccolini in a large pan until charred in spots, add a spoonful of water, cover for 1 to 2 minutes to steam-tender, then glaze.

Can I make the sauce ahead?

Yes. Mix it up to 5 days ahead and keep it in the fridge. Warm it for a few seconds so it loosens before tossing with the broccolini.

Can I grill this?

Yes, and it is excellent. Toss broccolini with oil and salt, then grill over medium-high heat for 3 to 5 minutes total, turning until crisp-tender with charred spots. Toss with the glaze off heat right before serving.

Is this gluten-free or vegan?

It is gluten-free if you use tamari (or a gluten-free soy sauce). For vegan, swap the honey for maple syrup.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed sheet pan or a large skillet
Small bowl for mixing sauce
Microplane or fine grater (for lime zest and garlic, optional but great)
Tongs for tossing
Knife and cutting board

I started making sweet and spicy broccolini when I realized I was treating vegetables like an obligation. You know the vibe: steam, salt, sigh, move on. Then I began cooking in hotter pans and actually letting things brown, and suddenly the vegetables were the thing I kept picking at while the rest of dinner finished.

This glaze is my go-to when I want excitement without drama. It is the kind of sauce that makes you taste, adjust, taste again, and then accidentally keep tasting until half the bowl is gone. If your broccolini gets a little extra char, congrats. You are doing it right.