This post may contain affiliate links. Please see disclosure policy here.
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:
Be sure and follow me over on You Tube for weekly cooking demos.
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.
Christie - Food Done Light says
I love your broccoli recipe. It is roasted to perfection. Thanks for sharing on Thursdays Treasures. This will be one of my features.
Suzan @ The Lazy Suzan says
Broccoli is my FAVORITE veggie! Will definitely be giving this one a try. 🙂
Stacey says
Looks fabulous!’
I want to try this for sure!
Thanks for sharing!
Stacey of Embracing Change
Rebecca says
This looks so yummy! I love broccoli and this looks like a brilliant way to cook it! Have a great Easter
Miz Helen says
I have been looking for a new recipe for Broccoli and this will be perfect, it looks great. Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen