Broccolini with Balsamic Vinaigrette

Most of us are very familiar with broccoli but how about broccolini?  It’s similar to broccoli but more tender and milder in flavor.  Nicknamed baby broccoli, broccolini is a hybrid vegetable and a cross between broccoli and Chinese kale.  It has small florets and long, thin stalks. Each serving has 78 calories and 5 grams of fat This vitamin and fiber-packed vegetable is one you’re sure to love. I’ve topped it with a skinny balsamic vinaigrette to add some pizzazz!
Broccolini with Balsamic Vinaigrette

Helpful Tips About this Recipe

Makes 6 servings (each serving, about 4 ounces)

Food Facts

In 1998 broccolini was introduced in the U.S.  It’s now grown year-round in California and Arizona.  Like broccoli, broccolini can be steamed, boiled, sautéed, or roasted.

Healthy Benefits

Broccolini is an excellent source of vitamins A and C.  It also provides a substantial amount of folate, fiber, and potassium, as well as some iron, calcium, and vitamin B.

Shopping Tips

Choose crisp, bright green stalks with tightly closed buds.

Storage Tips

Refrigerate broccolini in a plastic bag for up to 10 days.  Don’t wash until ready to use.

Substitution Tips

Can’t find broccolini?  You can use broccoli or asparagus instead.
WW Freestyle SmartPoints 2-Blue
WW SmartPoints
SKINNY FACTS: for 1 serving (each serving, about 4 ounces)
78 calories, 5g fat, 1g sat. fat, 0mg chol, 3g protein, 5g carbs, 5g fiber, 240mg sodium, 0g sugar


Broccolini with Balsamic Vinaigrette

Broccolini with Balsamic Vinaigrette

5 from 1 vote
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Appetizer, Side Dish
Cuisine American, Mediterranean
Servings 6
Calories 78 kcal


  • 4 bunches (~1½ pounds) broccolini
  • 2 tablespoons extra virgin olive oil
  • tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • ½ teaspoon sugar or honey
  • ½ teaspoon salt
  • Fresh ground pepper


  • In a large pot, bring 6 cups of water to a boil.
  • In the meantime, remove the bottom third of the broccolini stems and discard.
  • In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar.  Set aside.
  • When the water comes to a full boil, drop in the broccolini.  Return to a boil, cover, and cook over medium heat for about 2 minutes until the stalks are tender.  Drain well and place in a serving dish.
  • Drizzle dressing over the broccolini and toss to coat.  Squeeze lemon juice over the broccolini and sprinkle with a little salt and fresh pepper.
  • Serve warm.


Serving: 4ouncesCalories: 78kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 240mgFiber: 5gBlue Smart Points: 2Green Smart Points: 2Plus Points: 2
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