Broccoli becomes crisp tender when roasted and tossed with a lemony, garlicky parmesan dressing it is amazing.
Fresh from the oven or as a cool salad the next day, this is a favorite broccoli side dish!
You have probably discovered the joys of roasted cauliflower, but have you tried roasted broccoli? If you haven't then you are in for a real treat.
In this recipe roasted broccoli is tossed in a lemony, garlicky vinaigrette with Parmesan cheese and pine nuts and it's totally over the top delicious!
This recipe from Ina Garten for her Parmesan Roasted Broccoli (from her Back to Basics cookbook - link in recipe card) has been on my website since 2012. No recipe card and no photo! I make it all the time and I didn't even realize it's been sitting out here. So, I snapped some quick photos the last time I made it!
Ingredients.
- Broccoli.
- Garlic.
- Olive oil.
- Lemon - you'll need the zest and juice, so go organic if you can find them.
- Pine nuts - I've also used sliced almonds.
- Parmesan chees.
- Basil - I usually omit this, but it is in her original recipe.
Step by step instructions.
Preheat the oven to 425°f.
While the oven is preheating cut the florets off of the broccoli stalks, keeping about an inch or two of the stalk. Save the stalks for soup. If the florets are big, pull them apart until they are about big bite size. Thinly slice the garlic cloves.
Place the broccoli and garlic on a baking sheet. Drizzle with 5 tablespoons of the olive oil and sprinkle with salt and pepper. Toss to coat the broccoli and garlic.
Roast for 20-25 minutes or until the tips of some of the broccoli are browned and the broccoli is just crisp tender.
While the broccoli is roasting, zest a juice a lemon, grate the Parmesan cheese and toast the pine nuts. Stir together the lemon juice, zest, 1 ½ tablespoons of olive oil, pine nuts, Parmesan cheese and basil (if using basil.)
Remove the broccoli from the oven, pour over the dressing and toss to combine. Taste and adjust the seasonings.
This is so good! The parmesan, pine nut and lemon dressing is the perfect way to elevate roasted broccoli.
This is the broccoli side dish that's easy enough for weeknights, but fancy enough for guests. Everyone loves it!
More broccoli recipes.
Recipe.
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Lemon Parmesan Roasted Broccoli
Ingredients
- 4 pounds broccoli cut into 2 inch florets, large stems discarded
- 4 cloves garlic peeled, thinly sliced
- 6 ½ tablespoons extra virgin olive oil
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice freshly squeezed
- 3 tablespoons pine nuts
- ⅓ cup pine nuts toasted
- 2 tablespoons basil leaves julienned (optional)
Instructions
- Preheat oven to 425°f.
- Place broccoli and the garlic on a baking sheet. Toss with 5 tablespoons of the olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes or until crisp tender and the edges of the broccoli are nicely browned.
- When the broccoli is finished, immediately toss with 1 ½ tablespoons of olive oil, the lemon zest, lemon juice, pine nuts, Parmesan and basil.
Cheryl says
There is an error with the ingredients. It has 2 measurements for pine nuts and nothing for the parmesan cheese.
Pam Greer says
Oh my gosh! Thank you, I'll get that fixed!
Ann says
The perfect side dish! I made this the other night, but used frozen broccoli. Turned out delicious!
Amy Liu Dong says
This looks totally delicious and is a healthy dish a family will enjoy! Plus this is easily prepared and cooked! Loved the color of the broccoli after cooking which makes it tempting!
Esme says
Now I know why we are friends, we have many of the same cookbooks.
Lydia (The Perfect Pantry) says
I love roasting broccoli -- also cauliflower, Brussels sprouts, and cabbage -- roasting seems to bring out the natural sugar in all of these veggies.
grace says
yum! this is definitely a preferred way to eat broccoli!
meanwhile, i'm not sure what happened to the post with the pictures of your daughter, but i saw them in my reader, and she's lovely!
Pam says
I love eating broccoli cooked this way - it is delicious!
Reeni says
Roasted broccoli rocks! I made a version of this a few weeks ago.
Kim says
I have tried that exact recipe and I love it!
Lea Ann says
I agree, roasting is the ticket. Brings out the best in most flavors. I'm grilling some broccoli today, we'll see if it grill as good as it roasts.
Jennifer says
I am starting to eat more veggies and I was looking for a great broccoli one. I am SO glad I found this because I love roasted foods too.
Thanks for sharing your recipe
Joanne says
I am SO glad you took the plunge into roasted broc land! It's my favorite way to eat it!