Roasted Broccoli with Pine Nuts

By Sally Cameron on February 05, 2018

Paleo, the daniel plan, Vegan, Vegetables & Side Dishes, Vegetarian

Versatile broccoli: you can steam it, eat it raw as a snack with dip, shred it fine for slaw or puree it into soup. Have you tried roasting it? So easy and so good. Roasted broccoli with pine nuts, lemon zest and a sprinkle of Parmesan, on the table in minutes with a little prep work. For a dairy-free option, see note and link to dairy-free cheesy sprinkle below.

roasted broccoli with pine nuts |

Roasted Broccoli with Pine Nuts

We love broccoli and eat it a few times a week, and I love to roast vegetables, so it seemed natural to roast broccoli. 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. For a no-dairy option, sprinkle with vegan cheesy sprinkle which tastes a lot like Parmesan. Find the recipe here.

broccoli |

Broccoli Prep Ahead Tips

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.

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 |


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. 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 |

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

roasted broccoli with pine nuts |

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

roasted broccoli |
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5 from 1 vote

Roasted Broccoli with Pine Nuts

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).
Servings 4


  • 2 pounds broccoli crowns
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, zested
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 3 tablespoon pine nuts
  • 2-3 tablespoons grated Parmesan cheese or dairy free cheesy sprinkle


  • 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.
  1. Madonna - February 6th, 2018

    Pine nuts just makes everything gourmet. 🙂

  2. Helen - March 17th, 2022

    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!

  3. Sally Cameron - March 17th, 2022

    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?

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