Parmesan-Roasted Broccoli with Pine Nuts


Gluten-Free, Meatless, Sides / Wednesday, April 28th, 2010

I’ve never craved broccoli in my life, but I stand by this Parmesan-Roasted Broccoli with Pine Nuts. When I remembered I had some left over in the fridge, I smiled.

About broccoli.

Wait! This is not some limp, one-note broccoli dish. This broccoli is roasted with garlic and olive oil until it’s crisp-tender and starting to brown, and then it’s tossed with lemon zest, lemon juice, Parmesan, basil and toasted pine nuts. So, you’ve got a melange of flavors and textures that could very well tempt you into getting a second helping.

Of broccoli.

As the Barefoot Contessa would say, “How badass is that?”

Parmesan-Roasted Broccoli

Adapted from Ina Garten’s “Barefoot Contessa Back to Basics”

Serves 6

  • 4 to 5 pounds broccoli
  • 4 garlic cloves, peeled and thinly sliced
  • Olive oil
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted (see Note below)
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves)
  1. Preheat the oven to 425 degrees F.
  2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Discard the rest. Cut the larger pieces with a small knife, pulling the florets apart. (You should have about 8 cups of florets.)
  3. Place the florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli, and drizzle with (up to) 5 tablespoons of olive oil. Sprinkle with salt and pepper.
  4. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  5. Remove the broccoli from the oven, and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan and basil. Serve hot.

38 thoughts on “Parmesan-Roasted Broccoli with Pine Nuts

  1. this recipe is definitely one of my favorites from the back to basics cookbook. it could turn anyone into a broccoli lover!

  2. I LOVE to eat broccoli roasted! Even with just olive oil and S+P, so good. Something magical happens in there. Did this with broccolini the other night. xxSAS

  3. i agree with comment above – i can't picture ina garten saying anything funny :). but her food is good, and this broccoli looks tasty too – does make me actually want some!

  4. Craving it now…yep. You even manage to make broccoli look good in a photo, which is hard to do and I love broccoli! The guys could eat broccoli five times a week around here. I need to remember to roast it more often.

  5. If she ever said "How badass is that?" on TV, I'd consider my life complete. Oh, and maybe if Jeffrey became a biker. ;) Great shot of the broccoli… I don't think I've ever seen a photo of broccoli that makes me want to eat the screen.

  6. Does Ina really say badass? If so, I NEED to see that episode. And if this is the dish that made her say it…then I'm so going to have to make it! Lol looks really good. I love roasted broccoli.

  7. Geez Louise, Bec, where is the Cheez Whiz? You know your daddy thinks broccoli was created JUST to hold Cheez Whiz

  8. I currently have an unhealthy obsession with roasted broccoli–it changes everything about broccoli for me. It used to just be this stuff I steamed when I wanted to be healthy, but now I actually crave it. Just the other night I ate a whole broccoli…by myself!

  9. I can't wait to try this………..I've just found out how wonderful roasted vegetables are. We've always loved broccoli steamed…… but roasted? MMMMMmmmmm……

  10. I think if my mother had roasted broccoli instead of steam it til it was brown when I was a kid, there would have been a lot less fighting and pouting in our house!

  11. I simply ADORE roasted broccoli… it’s amazing how quickly it becomes the most unexpectedly tasty thing with lemon, garlic &c…

    The title of your blog is marvellously witty; being literary, it makes me lugh every time I see books on Pound.

    Love and crumpets,
    Esther x

  12. WE NEED A NEW POST. I know you live in Nashville and everyone is flooded…but you live on a hill. Get going. Something flood related…like a float or a floating island, or a mud pie. This has been a bad week for the Cumberland River, and we have to have a little flood humor

  13. Waaaaaaaay ahead of you here! I made this months ago along with her baked shrimp scampi. :) My kiddos went wild for both dishes. Thanks for the reminder that it's been awhile.
    ~ingrid

  14. What a fun way to dress up an otherwise boring veg! Hope you're OK with the floods and all. You must have been home a lot and cooking up a storm! Looking forward to new post from one of my favorite bloggers!

  15. I made this last night to go with seared tuna and it was great. A bit too lemony but I'm think that was pilot error and not the recipe. My eight-year-old son ate it up.

  16. Oh no… you’ve left us, sitting on another vegetable dish….

    Hope all is well, and wish you a speedy return…

    (not just another veg dish, but broccoli of all things! So like cauliflower)

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