Parmesan-Roasted Broccoli with Pine Nuts

Parmesan-Roasted Broccoli with Pine Nuts

By annamueser Published: August 9, 2012

  • Prep: 10 mins
  • Cook: 20-25 mins
  • Ready In: 30 mins

Recipe from



  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 ½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan and basil. Serve hot.