Crispy, sweet, and savory—this Air Fryer Broccolini with balsamic honey glaze is the ultimate veggie side! It’s quick, easy, and absolutely bursting with flavour.
Ever since my air fryer walked into my life, I’m not even kidding—I use it EVERY. SINGLE. DAY. I’ve basically stopped using my oven altogether. I’ve been living in a hotel for the past six months (still am…), and honestly, having my air fryer with me for parts of that stay has been a total lifesaver. I just can’t live without it!
If I’m whipping up a recipe—whether it’s a quick side for a weeknight dinner or a full-on feast to feed a crowd—you better believe I’m turning to my air fryer first. At this point, it feels like there’s nothing it can’t do. Want perfectly crispy kale chips? The air fryer’s got you. Craving golden, pillowy gnocchi? TRUST ME—it nails that too!
And don’t even get me started on what it can do for veggies. We’re talking perfectly crispy broccoli with those irresistible charred edges, tender spaghetti squash cooked in no time at all, and seriously the best Brussels sprouts you’ve ever had. The air fryer truly transforms everyday ingredients into next-level goodness—with almost zero effort from you.
This air fryer broccolini is hands-down one of my favourite ways to cook it! It’s crispy, tender, and coated in a balsamic honey glaze that takes it to a whole new level. Seriously, this dish is bursting with flavour—sweet, savory, and just the right amount of crunch. Not only will you be hooked after the first bite, but you’ll see why you don’t need an oven to make veggies this good!
WHAT YOU’LL NEED TO MAKE BROCCOLINI THE IN THE AIR FRYER
You don’t need a long list of fancy ingredients to make something unforgettable—just a few flavour-packed pantry staples, one vibrant veggie, and an air fryer that knows what it’s doing. This sweet and savory air fryer broccolini is all about balance: crispy texture, caramelized edges, and a glaze that ties it all together in one irresistible bite. Here’s everything you need to make the magic happen in a little bit more detail:
- Broccolini: Broccolini is like the elegant cousin of broccoli—long, slender stalks, tender florets, and a slightly sweeter, milder flavour. It crisps up beautifully in the air fryer while keeping its bite. Look for firm stalks and bright green tops.
- Olive Oil: Helps the broccolini get golden and crispy in the air fryer without drying out. It also adds a hint of richness and helps the seasonings stick. You can also use avocado oil instead if you prefer.
- Balsamic Vinegar: Brings deep, tangy sweetness with just enough acidity to balance the honey. When it reduces slightly during cooking, it turns into a sticky glaze that clings to every bite. (If you’re out of balsamic, a splash of soy sauce or a touch of white vinegar with a pinch of sugar can work in a pinch—but the balsamic really makes it special!)
- Honey: Adds that signature sweetness that plays beautifully with the vinegar and the natural bitterness of broccolini. It caramelizes slightly as it cooks, creating a gorgeous glossy finish. You can use maple syrup instead if you’re looking to keep this recipe vegan.
- Garlic Powder: Gives a warm, savoury kick that complements the sweet-and-tangy glaze. It’s a simple way to infuse flavour into every bite without burning like fresh garlic might in the air fryer.
- Salt and Pepper: The classics. Salt brings out the natural flavours, and pepper adds just the right amount of heat and depth. Don’t skip these!
- Chili Flakes: For a little heat and edge. Just a pinch turns up the flavour without overpowering the glaze—totally optional, but highly recommended if you like a little kick.
- Pine Nuts: Add a delicate crunch and buttery richness that takes the broccolini from side dish to dinner party-worthy. Toast them lightly in a pan until golden for maximum flavour.
- Parsley: A pop of green at the end brings freshness and colour contrast. It’s the finishing touch that makes the dish feel complete and restaurant-worthy.
HOW TO MAKE AIR FRYER BROCCOLINI (KEY TIPS)
You can find full instructions for how to make this sweet and savory broccolini recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Trim the ends. Broccolini stems can be a bit woody near the base. Trim about ½ inch off the bottom of each stalk to ensure everything cooks evenly and stays tender.
- Dry your broccolini well. After rinsing, make sure the broccolini is thoroughly dry. Excess moisture can lead to steaming instead of crisping—and we want those charred, crispy edges!
- Toss well in oil and seasonings. Make sure every stalk gets a good coating of olive oil, garlic powder, salt, and pepper before air frying. This ensures even crisping and full flavour.
- Don’t overcrowd the air fryer tray or basket. Give your broccolini room to breathe. If your air fryer is small, cook in batches. Overcrowding = soggy broccolini, and no one wants that.
- Shake halfway through (if your air fryer basket doesn’t have holes or 360° air circulation). Shaking or flipping the broccolini halfway through cook time helps everything cook evenly and develop that perfect golden char on all sides.
- Taste and adjust. Want it sweeter? Add a touch more honey. More bite? A dash more balsamic or a pinch of chili flakes will do the trick.
- Serve immediately. This dish is best hot and fresh—crispy edges, tender stems, and glaze still glossy. If needed, you can reheat leftovers in the air fryer for a couple minutes to bring back some crunch.
FREQUENTLY ASKED QUESTIONS
Both broccolini and broccoli are superstars when it comes to nutrition—they’re low in calories, high in fiber, and packed with vitamins like C, K, and A. Broccolini tends to have slightly more natural sugars, giving it a milder, sweeter flavour, but it’s just as nutritious as broccoli. It also contains beneficial antioxidants and phytonutrients that support immune health and reduce inflammation. So, while one isn’t necessarily “healthier” than the other, broccolini is just as good for you—and might be even tastier depending on your preferences!
Broccolini cooks in the air fryer at 375°F (190°C) for about 7–9 minutes. The stalks should be tender but still have a bit of bite, and the florets should be crisp with slightly charred edges. Make sure to shake the basket halfway through for even cooking if your air fryer tray doesn’t have holes or 360° air circulation. If you like it extra crispy, you can go up to 10 minutes—just keep an eye on it so it doesn’t burn!
You’ll know broccolini is ready when the stems are tender but still slightly firm, and the florets have crispy, charred edges. The broccolini should be bright green with just a hint of caramelization—easy to pierce with a fork but not mushy. If the florets start to darken too quickly, it’s done—don’t overcook or you’ll lose that perfect crisp-tender balance!
To store leftover broccolini, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. While it won’t be quite as crispy the next day, it still tastes delicious! For best results when reheating, pop it back in the air fryer for 2–3 minutes at 375°F to revive those crispy edges. Avoid microwaving if you can—it tends to make it soggy.
MORE REASONS TO LOVE YOUR AIR FRYER
ZESTY HERB SWEET POTATO WEDGES
LOVE THIS RECIPE? PIN IT FOR LATER!
AIR FRYER BROCCOLINI
Ingredients
- 1 bunch Broccolini
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tbsp Honey (or maple syrup for a vegan option)
- ½ tsp Garlic Powder
- Salt and Pepper to taste
- Crushed Red Pepper Flakes (optional for some heat)
- 2 tbsp Toasted Pine Nuts (optional for crunch)
- Fresh Parsley chopped, for garnish
Instructions
- Trim the tough ends of the broccolini and rinse it well. Pat it dry with a paper towel so it gets crispy in the air fryer.
- In a small bowl, mix together the olive oil, balsamic vinegar, honey, garlic powder, salt, and pepper.
- Toss the broccolini in the glaze mixture, making sure each stalk is well coated. If you like a little heat, add a sprinkle of red pepper flakes here!
- Preheat your air fryer to 375°F (190°C). Place the broccolini in a single layer in the air fryer basket. Air fry for 7-10 minutes, shaking halfway through if your air fryer tray or basket doesn't have holes or 360° air circulation, until the edges are crispy and the stems are perfectly tender.
- Once it’s done, sprinkle toasted pine nuts over the top for some extra crunch (if using), and garnish with fresh parsley for a pop of colour.
Video
Nutrition
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
