Sourdough Discard Roasted Broccolini and Crispy Garlic Sheet Pan

Name: Sourdough Discard Roasted Broccolini and Crispy Garlic Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (240 ml) active sourdough discard, at room temperature; 4 tbsp (60 ml) extra-virgin olive oil, divided; 1¼ lb (570 g) broccolini, trimmed, thick stems halved lengthwise; ½ cup (120 ml) garlic confit, cloves separated; ½ tsp (2½ g) red chili flakes; 1 whole lemon, zest only, finely grated; fleur de sel or sea salt; freshly ground black pepper; ⅓ cup (35 g) Parmigiano-Reggiano, finely grated (optional)

From the MyKitchenBank Kitchen

A rustic Mediterranean sheet pan that transforms sourdough discard into a crispy, golden base studded with charred broccolini, sweet roasted garlic confit, and toasted chili flakes. The sourdough acts as a savory canvas, absorbing the pan's browned butter and lemon oil while staying tender underneath. Serve warm straight from the pan—no kneading, no rise time, just simple one-pan cooking.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 1 sheet pan (4 servings)

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Steps

Before you start

Remove sourdough discard from the fridge 15 minutes before cooking so it's closer to room temperature
Preheat your oven to 425°F (220°C)
Trim the bottom 1 inch from broccolini stems and separate any thick stems so they cook evenly

1
Oil the pan and spread discard
- Drizzle 2 tbsp (30 ml) of the olive oil across an 18×13-inch (46×33 cm) sheet pan.
- Spread the sourdough discard evenly over the oiled surface, using your fingertips to gently push it to fill most of the pan—aim for a ¼- to ⅜-inch (6–9 mm) thickness.
- Leave a ½-inch border on the sides.
- The dough will be sticky; wet your fingertips lightly with water to help spread it without tearing.
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Ready when: Dough fills the pan in an even, rustic layer
Tip: Don't worry about making it perfectly uniform—irregular thickness is part of its charm and will give you varied textures.
2
Arrange broccolini and garlic
- Scatter the trimmed broccolini across the sourdough, spacing the pieces so they're not crowded.
- Tuck the garlic confit cloves among and over the broccolini.
- Drizzle the remaining 2 tbsp (30 ml) of olive oil over everything.
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Ready when: Broccolini and garlic are evenly distributed
3
Season and roastOven 425°F / 220°C
- Sprinkle the chili flakes evenly over the pan, then season generously with sea salt and black pepper to taste.
- Transfer to the preheated 425°F (220°C) oven and roast for 25–28 minutes, until the broccolini is charred at the florets and tender at the stems, and the sourdough is deep golden to light brown on top and underneath.
- The edges will be crispier and darker than the center—this is desired.
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Ready when: Broccolini florets are dark and charred, sourdough is golden and crispy on edges, interior is set
Tip: If the broccolini tips are browning too fast but the sourdough underneath still looks pale, tent loosely with foil and continue roasting.
4
Finish and serve
- Remove from the oven and scatter the lemon zest over the hot pan.
- If using, sprinkle the grated Parmigiano-Reggiano over the top.
- Taste and adjust the salt and pepper.
- Serve warm directly from the pan, tearing the sourdough into pieces as you go.
- Drizzle any pan oils over each portion.
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Ready when: Lemon zest and cheese are applied, pan is ready to serve
Tip: Don't skip the lemon zest—it brightens the richness of the oil and sourdough.

Good to know

Tips

Sourdough discard strength varies—if your discard is young and weak, mix in ¼ tsp instant yeast before spreading to help it puff slightly and stay airier.
The pan oil is crucial; it browns underneath the sourdough and flavors it beautifully. Don't drain it away—serve it with the dish.
This is a great way to use up sourdough discard when you're feeding your starter or reducing its volume. There's no rise time, so you can have dinner on the table in under an hour.
For crispy edges, try using a dark or nonstick sheet pan; light metal pans may need 2–3 minutes longer for the same browning.

Storage & reheating

Store leftovers covered at room temperature for up to 4 hours. Reheat in a 350°F (175°C) oven for 8–10 minutes until the sourdough is warm and the edges are re-crisped. The sourdough base does not freeze well due to its soft crumb structure.

Substitutions

garlic confit → 4–5 whole garlic cloves, thinly sliced. Roasted garlic confit adds sweetness and soft texture, but fresh garlic slices will caramelize and add a sharper flavor. Roast for the full 25–28 minutes so they soften.
broccolini → Broccoli florets, rapini, or asparagus (cut into 3-inch pieces). Adjust roasting time slightly—broccoli may take 2–3 minutes longer; asparagus may take 2 minutes less.
red chili flakes → ½ tsp smoked paprika or 1 tsp fresh thyme leaves. Paprika adds smoky warmth; thyme adds herbaceous earthiness instead of heat.
Parmigiano-Reggiano, finely grated → Grated Pecorino Romano or nutritional yeast. Pecorino is sharper and saltier; use less. Nutritional yeast adds umami and is vegan-friendly.