Stir-Fried Broccolini
Introduction
The moment the skillet heats and olive oil breathes a quick, peppery scent into the air, this Stir-Fried Broccolini recipe begins to sparkle. Bright, tender broccolini florets sizzle until their edges caramelize, offering a satisfying crunch that contrasts with the sweet, melting pockets of roasted sweet potato and jammy red onion. A silky tahini-lemon drizzle adds creaminess and a faint nutty tang, while jewel-like pomegranate seeds pop with sharp, fruity brightness. The aroma is earthy and warm; the texture is a play between crisp char and soft roast; the flavor walks the line between savory comfort and lively freshness.
This dish is perfect when you need a quick, nourishing weeknight side or a colorful centerpiece for a casual gathering. It’s lovely for late-summer dinners when broccolini is at its best, cozy fall evenings when roasted sweet potato comforts the soul, or as a make-ahead side for holiday spreads that balances heavier mains. The recipe is fast, forgiving, and celebrates straightforward ingredients—exactly the kind of cooking that makes home feel like home.
At a Glance
- Prep time: 10 minutes (mostly trimming and chopping)
- Cook time: 25–30 minutes (roasting + stir-frying)
- Total time: 35–40 minutes
- Servings: 3 (generous side portions) — adjust to 4 as a lighter side
- Difficulty level: Easy (suitable for cooks of all levels)
Nutrition Highlights
Estimated nutrition per serving (serves 3). These values are approximate and calculated using USDA FoodData Central nutrient profiles and standard portion sizes. Individual results will vary based on exact ingredient brands and portioning.
- Calories: ~280 kcal
- Protein: ~6–7 g
- Total Carbohydrates: ~34 g
- Dietary Fiber: ~7 g
- Total Sugars: ~9–10 g (natural sugars from vegetables and pomegranate)
- Total Fat: ~15 g
- Saturated Fat: ~2 g
- Sodium: Variable — approximately 150–300 mg without added salt (depends on seasoning)
- Key micronutrients: good source of vitamin C, vitamin A (from sweet potato), potassium, and iron.
Notes:
- These estimates are based on whole-ingredient nutrition values (broccolini, sweet potato, red onion, olive oil, tahini, pomegranate seeds, garlic, lemon). Tahini and olive oil contribute most of the fat and calories; vegetables supply fiber, vitamins, and minerals. (Source: USDA FoodData Central.)
Why You’ll Love It
- Flavor & Texture Highlights: You get the best of contrasts—smoky char on broccolini, tender sweetness from roasted sweet potato, and a creamy, bright tahini drizzle to tie it together. The pomegranate seeds add a cheeky pop that lifts the whole dish.
- Ease & Speed: Roasting and a quick stir-fry mean most of the work happens hands-off or in a single skillet. It’s a perfect recipe when you want something impressive with minimal fuss.
- Health Benefits: High in fiber and vitamins, this dish is vegetable-forward and easily fits into balanced diets. Replacing heavy sauces with tahini-lemon keeps richness without excess saturated fat.
- Social Appeal: Colorful and composed, it’s an attractive side for dinner parties, potlucks, or a cozy two-person supper.
How to Make Stir-Fried Broccolini
Ingredients
- 1 bunch broccolini, ends trimmed
- 1 large sweet potato, peeled and chopped into chunks
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 2 tablespoons pomegranate seeds
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons water
- Salt and pepper, to taste
Optional ingredients and substitutions
- Swap tahini for plain Greek yogurt (for a lighter, tangier dressing) — reduces calories slightly and increases protein.
- Replace pomegranate seeds with toasted pistachios or dried cranberries for texture and color.
- Use regular broccoli if broccolini is unavailable (slightly longer cook time; cut thicker stems in half).
- For a spicier kick, add 1/4 teaspoon red pepper flakes during stir-fry.
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the chopped sweet potato and red onion with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper. Spread in a single layer on the prepared sheet.
- Roast the vegetables for 20–25 minutes, flipping once halfway, until golden and tender.
- While the vegetables roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the trimmed broccolini and stir-fry for 5–7 minutes, turning frequently, until stems are tender-crisp and edges show light char. Add the minced garlic in the last minute to avoid burning.
- In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons water, a pinch of salt, and pepper until smooth and pourable. If the tahini is thick, add an extra teaspoon of water at a time until the desired consistency is reached.
- In a serving bowl, layer the roasted sweet potato and red onion, then top with stir-fried broccolini.
- Drizzle with the tahini dressing and sprinkle the pomegranate seeds on top.
- Serve warm, optionally garnishing with chopped herbs (parsley or cilantro) or a pinch of za’atar.
Practical tips:
- Avoid overcrowding the roasting pan: vegetables should roast, not steam. Use two trays if needed.
- Check broccolini doneness by piercing the thickest stem with a fork; it should give but keep a little resistance.
- If tahini seizes, whisk in warm water and a splash of lemon to rescue it.
- Taste and adjust salt and lemon before serving—tahini can be naturally bitter.
Serving Suggestions
- Serve It Up: Plate as a bright side dish next to grilled fish, roasted chicken, or a plant-based main like roasted portobello steaks.
- Ways to Enjoy: Spoon over warm quinoa or farro to make it a full vegetarian main. Toss with warm pasta and a splash of pasta cooking water for a quick weeknight meal.
- Best Pairings: Goes well with citrus-forward dishes, grilled proteins, or a simple yogurt-tahini sauce on the side.
- Presentation Tips: Arrange broccolini stems fanned over the roasted sweet potatoes, drizzle dressing in a zigzag pattern, and scatter pomegranate seeds for pops of color.
Keeping it Fresh
- Room temperature: Not recommended — do not leave at room temperature for more than 2 hours (food safety).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently in a skillet over medium heat to preserve texture (avoid microwave if you want to keep char crisp).
- Freezer: Freezing is not ideal because the texture of broccolini and roasted sweet potato changes when thawed; if necessary, freeze for up to 2 months in a freezer-safe container, but expect some softness after reheating.
- Tip: Store the tahini dressing separately in the fridge for up to 5 days and drizzle just before serving to maintain the best texture.
Insider Secrets
- Don’t over-oil: A little olive oil goes a long way—enough to promote browning but not so much that flavors become greasy.
- High heat for broccolini: Use a hot skillet to encourage quick charring while keeping stems tender.
- Tahini tempering: If your tahini is thick, whisk it with lemon and water gradually; warm water helps it loosen more smoothly than cold.
- Sweetness balance: If your sweet potato is exceptionally sweet, a squeeze more lemon in the dressing balances the dish beautifully.
- Make-ahead shortcut: Roast sweet potato and onion up to a day ahead and reheat while you stir-fry broccolini for a faster finish.
Creative Twists
- Mediterranean Twist: Add crumbled feta and a sprinkle of oregano; swap pomegranate seeds for kalamata olives.
- Middle Eastern Bowl: Add cooked chickpeas for protein, top with extra za’atar, and serve over fluffy couscous.
- Vegan Protein Boost: Toss in roasted tempeh cubes or toasted chickpeas and increase tahini to 3 tablespoons for a creamier, protein-rich dish.
- Smoky-Sweet Variation: Drizzle with a little balsamic glaze and add smoked paprika to the broccolini for earthy depth.
- Nut-Free Option: Replace tahini with sunflower seed butter thinned with lemon and water to keep it allergy-friendly.
Frequently Asked Questions
Q: Can I use frozen broccolini?
A: Fresh is best for stir-frying because frozen broccolini can become soggy. If using frozen, thaw and pat dry, then roast or sauté briefly to remove excess water.
Q: How can I make this lower in calories?
A: Reduce olive oil to 1 tablespoon for the whole recipe and substitute 1 tablespoon tahini with 2 tablespoons plain yogurt to lower fat and calories.
Q: Will the pomegranate seeds make it too sweet?
A: Pomegranate seeds add bright acidity and a little sweetness; if you prefer less sugar, substitute with chopped toasted nuts or omit them.
Q: Can I prepare this for meal prep?
A: Yes—roast vegetables ahead and store separately from broccolini and dressing. Assemble and reheat before serving to maintain texture.
Q: How do I reheat without losing the char?
A: Reheat in a skillet over medium heat with a teaspoon of oil, stirring briefly to warm through and revive charred edges.
Conclusion
Give this Stir-Fried Broccolini a try the next time you want a side that feels both comforting and vibrant — it’s easy enough for weeknights and pretty enough for guests. If you’d like inspiration from other cooks who love simple vegetable-forward dishes, check out Stir-Fried Broccolini – Kalyn’s Kitchen for a different take, and explore the glossy, flavor-packed approach at Lacquered Stir Fry Broccolini for more ideas. Share your results, photos, and tweaks in the comments—I love hearing how you make this recipe your own.
Print
Stir-Fried Broccolini
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nourishing side dish featuring sautéed broccolini, roasted sweet potatoes, and a creamy tahini-lemon drizzle, topped with pomegranate seeds.
Ingredients
- 1 bunch broccolini, ends trimmed
- 1 large sweet potato, peeled and chopped into chunks
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 2 tablespoons pomegranate seeds
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons water
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the chopped sweet potato and red onion with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper. Spread in a single layer on the prepared sheet.
- Roast the vegetables for 20–25 minutes, flipping once halfway, until golden and tender.
- While the vegetables roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the trimmed broccolini and stir-fry for 5–7 minutes, turning frequently, until stems are tender-crisp and edges show light char. Add the minced garlic in the last minute to avoid burning.
- In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons water, a pinch of salt, and pepper until smooth and pourable. If the tahini is thick, add an extra teaspoon of water at a time until the desired consistency is reached.
- In a serving bowl, layer the roasted sweet potato and red onion, then top with stir-fried broccolini.
- Drizzle with the tahini dressing and sprinkle the pomegranate seeds on top. Serve warm.
Notes
Keep broccolini and sweet potato separate when storing to maintain texture. Use warm water to adjust tahini consistency if necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stir-frying and roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 225mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
