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    Home » Recipes » Vegetables & Side Dishes

    Roasted Broccoli and Parmesan

    Published: Feb 5, 2018 · Modified: Sep 8, 2024 by Sally Cameron · This post may contain affiliate links · 3 Comments

    159 shares
    ↓ Jump to Recipe

    Versatile broccoli: you can steam it, eat it raw as a snack with dip, shred it for slaw or puree it into soup. Have you tried roasting it? So easy and so good. Roasted broccoli with parmesan sprinkled with pine nuts and lemon zest, on the table in minutes with little prep work. A new, terrific side dish for just about any main dish and sure to please.

    roasted broccoli with pine nuts | AFoodCentricLife.com

    We love broccoli and eat it a few times a week, and I love to roast vegetables. Oven roasted broccoli seemed natural. Toss with a little olive oil, salt, pepper and granulated garlic, and pop it into a hot oven for 15 minutes. To serve sprinkle with lemon zest, pine nuts and Parmesan, it's so good.

    Jump to:
    • Why You'll Like This Recipe
    • Buying Broccoli For Roasting
    • How To Roast Broccoli
    • 📖 Recipe
    • 💬 Comments

    Why You'll Like This Recipe

    • It's super easy ad fast.
    • A delicious way to get your veggies in.
    • Parmesan makes everything great (for dairy-free, skip Parmesan or use vegan parmesan replacement)
    broccoli | AFoodCentricLife.com

    Buying Broccoli For Roasting

    Purchase two pounds of broccoli crowns to serve four. Broccoli crowns are just the tops of broccoli heads with some of the thick stem cut off. Most grocery stores sell them. For roasting, it's better to buy full heads yourself and trim the florets to the perfect size. Skip the bags of pre-chopped florets, because they are often small, uneven in size and not as fresh.

    How To Roast Broccoli

    First, is this roasted broccoli or baked broccoli? The same really, its cooking terminology. When you bake at 400°F you're roasting.

    With a sharp paring knife, slice off the thick stem, then separate the tops into florets. See my prep photo for a visual aid. For bigger pieces, split them in half, then wash your florets. I use Eat Cleaner produce wash to safely clean my produce and extend its life, so you can prep your broccoli on Sunday then roast it in just minutes during the busy week.

    broccoli florets | AFoodCentriclIfe.com
    Green broccoli in a colander after cleaning.

    When florets are ready, line a half sheet baking pan with parchment and pre-heat the oven to 400°F.  Toss broccoli with oil and seasonings and arrange florets flat on the pan. How long to roast broccoli? Roast for 15 minutes, or until edges are browned and stems are tender when pierced with a sharp paring knife.

    roasted broccoli with pine nuts | AFoodCentricLife.com
    Roasted broccoli on a baking tray.

    To serve, top with pine nuts and sprinkle with lemon zest and Parmesan cheese or the vegan cheese powder. For additional flavor, you can toast the pine nuts. Sprinkle them over the top half way through roasting or toast ahead of time.

    For Paleo diners, leave off the Parmesan.

    roasted broccoli with pine nuts | AFoodCentricLife.com
    Platter of roasted broccoli sprinkled with lemon and Parmesan for dinner.

    Looking for another terrific broccoli recipe? Try my Crunchy Broccoli Bacon Salad (for your bacon lovers)

    📖 Recipe

    roasted broccoli | AFoodCentricLife.com

    Roasted Broccoli with Lemon and Parmesan

    Sally Cameron
    Another great way to get more veggies onto your plate, roasted broccoli takes just minutes in the oven, top with pine nuts, lemon zest and Parmesan or non-dairy cheesy sprinkle. Broccoli browns are just broccoli heads with some of the thick stem already cut off. Many stores sell the top "crowns", but you can buy heads of broccoli as well. Parchment is available in rolls at most grocery stores next to foil, or online in pre-cut sheets (which are super handy).
    5 from 1 vote
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    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 203 kcal

    Equipment

    • Baking sheet tray
    • Parchment

    Ingredients
      

    • 2 pounds broccoli crowns
    • 2 tablespoons extra virgin olive oil
    • 1 lemon, zested
    • ½ teaspoon granulated garlic
    • ½ teaspoon ground black pepper
    • ¼ teaspoon sea salt
    • 3 tablespoon pine nuts
    • 2-3 tablespoons grated Parmesan cheese or dairy free vegan cheese powder

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    Instructions
     

    • Pre-heat the oven to 400°F and line a half sheet baking pan with parchment. Trim broccoli into florets with some stem left. Slice larger pieces in half top to bottom. For trimming help, see photos in post. 
    • Toss florets with oil. Lay florets flat in a single layer and sprinkle evenly with garlic, pepper and salt. Roast for 15 minutes or until the edges are just browned and stems are tender when pierced with a sharp paring knife. Timing will depend on your oven. To serve, sprinkle with pine nuts, lemon zest and Parmesan.

    Notes

    Link to the dairy free cheesy sprinkle is here

    Nutrition

    Calories: 203kcalCarbohydrates: 17gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 2mgSodium: 265mgPotassium: 776mgFiber: 6gSugar: 4gVitamin A: 1439IUVitamin C: 204mgCalcium: 133mgIron: 2mg
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    159 shares

    Comments

    1. Helen says

      March 17, 2022 at 10:29 am

      I made this recipe for the first time the other day, and I’m already making it again. It is DELICIOUS, incredibly easy to do, and I even enjoyed what was left over, the next day for my lunch!

      Reply
      • Sally Cameron says

        March 17, 2022 at 2:01 pm

        Hi Helene, love to hear that! Thanks for commenting. I do the same thing, eat leftovers for lunch ;). If you get a chance would you please leave a star rating for the recipe?

        Reply
    2. Madonna says

      February 06, 2018 at 9:19 am

      Pine nuts just makes everything gourmet. 🙂

      Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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