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Close up of roasted broccoli on a baking sheet.
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Lemon Parmesan Roasted Broccoli

Crisp tender roasted broccoli is tossed with a lemony, garlicky parmesan cheese vinaigrette for a quick and easy side dish!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 326kcal

Equipment

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.

Notes

Toast the pine nuts in a dry skillet over medium heat until golden, keeping an eye on them. 

Nutrition

Calories: 326kcal | Carbohydrates: 23g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 101mg | Potassium: 1047mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1924IU | Vitamin C: 273mg | Calcium: 150mg | Iron: 3mg