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Roasted broccoli with parmesan, topped with toasted pine nuts is the perfect side dish for any dinner.
I have to admit broccoli is one of those vegetables that I have learned to eat in my adult years. I had a son who would only eat broccoli and only if it was covered in cheese.
Roasted Broccoli with parmesan and pine nuts is the adult version of covering your broccoli with cheese. The addition of toasted pine nuts adds flavor and crunch.
Ingredients Needed
- Broccoli
- Garlic Cloves
- Olive Oil
- Kosher Salt
- Fresh Ground Pepper
- Lemon Juice
- Pine Nuts
- Parmesan Cheese
How To Make Roasted Broccoli with Parmesan
- Cut the broccoli into florets leaving on part of the stalk. Cut into bite size pieces.
- Toss broccoli in olive oil and garlic.
- Place the broccoli on a sheet pan large enough to hold them in a single layer and sprinkle with the salt and pepper.
- Roast broccoli at 425 degrees F. for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Tossing half way through.
- Drizzle with lemon juice.
- Sprinkle with parmesan cheese and toasted pine nuts
Check out these other delicious vegetable side dishes:
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Roasted Broccoli with Paremsan
Roasted broccoli topped with parmesan and toasted pine cuts.
Prep:10 minutes
Cook:25 minutes
Total:35 minutes
Ingredients
- 4 to 5 pounds broccoli
- 4 garlic cloves peeled and thinly sliced
- olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts toasted
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees F.
- Cut the broccoli into florets leaving on part of the stalk. Cut into bite size pieces.
- You should have about 8 cups of florets.
- Place the broccoli on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Toss to coat.
- Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Toss half way through.
- Drizzle for lemon juice.
- Sprinkle with parmesan cheese and pine nuts
Nutrition Facts:
Calories: 37kcal (2%) Carbohydrates: 1g Protein: 1g (2%) Fat: 3g (5%) Cholesterol: 2mg (1%) Sodium: 400mg (17%) Potassium: 26mg (1%) Vitamin A: 30IU (1%) Vitamin C: 1.6mg (2%) Calcium: 39mg (4%) Iron: 0.2mg (1%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Rory says
Always looking for new recipes , particularly vegetable side dishes. Will be trying your broccoli, carrot and asparagus dishes.
Leigh Anne says
Hope you enjoy the recipes!
Cindy (Crazylou) says
Would this work for flash-frozen broccoli?
Leigh Anne says
Cindy – not sure how it would work. It might just be a little softer but worth a try!
I have only ever used fresh broccoli. Let me know if you give it a try.
The HOME GIRL says
Now this is what I call a great side dish!!! Yummy! Thanks again for sharing on FESTIVE FRIDAY FIESTA! Looking forward to seeing your newest creations! =D
Mie @ Sewing Like Mad says
No doubt this is good. YUM! All my favorite ingredients. Can’t wait to make it. Thanks for sharing!
Rose :: Fine Craft Guild says
Leigh Anne, this looks absolutely delicious. It is the kind of food I actually EAT! I have not yet ventured to add pinenuts to this dish. I just use lemon and oil, but I shall try it! Thank you so much for joining our linky party the the Fine Craft Guild. A new party opens again today and look forward to seeing you again at the party.
Leigh Anne says
Hope you enjoy it – we’ve been having it a couple of times a week! The lemon and pine nuts really make it.