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Roasted broccoli is so easy to make and takes less than 40 minutes. Topped with Parmesan cheese and toasted pine nuts it is the perfect side dish for any dinner.
Why You’ll Love This Recipe
Parmesan Roasted Broccoli 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 florets
- Garlic Cloves
- Extra Virgin 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 with a small knife, leaving on part of the stalk. Cut into bite size pieces.
- Toss broccoli in olive oil and garlic.
- Place the broccoli on a baking sheet 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 roasted broccoli with lemon juice.
- Sprinkle with parmesan cheese and toasted pine nuts
How to Toast Pine Nuts
- Heat a tablespoon or two of olive oil in a pan over medium heat.
- Add in pine nuts.
- Stir constantly. The oil will foam up, keep stirring.
- The nuts will begin to turn golden brown. Remove pan from the heat before the nuts are totally brown as they will continue to brown .
- Drain off oil and place nuts on a plate. The oil will continue to. cook them and burn them if you don’t get them out of the oil.
Tips from leigh Anne
- You can prep the broccoli ahead of time by trimming and cutting into small florets but I don’t recommend roasting it ahead of time. It is best served freshly roasted out of the oven.
- Make sure your broccoli is dry before roasting. Extra moisture makes steam which prevents from the broccoli from getting crispy.
- Don’t over crowd your broccoli on the baking sheet. This creates steam which prevents it from getting browned and toasting. The contact with the baking sheet is what gives your broccoli those brown, crunchy edges which are so good!. Flip broccoli half way through if possible.
Frequently Asked Questions
Can I use a vegetable other than broccoli?
Yes! You can make this recipe using brussels sprouts, green beans, asparagus, or cauliflower
What is the best way to store leftover roasted broccoli
Store leftovers in the refrigerator in an airtight for up to 4 days.
Can I use frozen broccoli?
You can use frozen broccoli but use it frozen, right out of the bag and raise the oven temp to 450 F. Don’t let the broccoli thaw out first, otherwise, it’ll turn soft and won’t ever get crispy.
Can I roast broccoli in the air fryer?
I love using the air fryer for roasted broccoli. Add chopped broccoli tossed in olive oil, salt and pepper and garlic to the bottom of an air fryer. Air fry at 350 degrees F until the broccoli is tender-crisp and browning on the edges, about 5 to 7 minutes (depending on the amount of broccoli). Add cheese and pine nuts before serving.
Check out these other delicious vegetable side dishes:
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Roasted Broccoli with Parmesan
Ingredients
- 4 pounds broccoli
- 4 garlic cloves minced
- 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
Tips & Notes:
- You can prep the broccoli ahead of time by trimming and cutting into small florets but I don’t recommend roasting it ahead of time. It is best served freshly roasted out of the oven.
- Make sure your broccoli is dry before roasting. Extra moisture makes steam which prevents from the broccoli from getting crispy.
- Don’t over crowd your broccoli on the baking sheet. This creates steam which prevents it from getting browned and toasting. The contact with the baking sheet is what gives your broccoli those brown, crunchy edges which are so good!. Flip broccoli half way through if possible.
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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.