:: Best Roasted Broccoli with Crispy Parmesan and Pine Nuts :: Ah yes, roasted broccoli. Crispy trees, as my kids (and all kids) call them. You’ve more than likely been there/done that a time or two, when it comes to roasted broccoli, am I right? But might I suggest giving this simple, yet highly delightful method a go? Our favorite broccoli maintains the innate deliciousness of this green veg, but just complements it in all the right ways. A pinch of sugar is the trick – it helps combat the funk – and the shower of parmesan cheese melts and then morphs into the most addictive little mini fricos (crisped parmesan chips). The lemon slices will drip their juices down onto the broccoli, giving the whole lot a perfect lemony accent – not too much. Lastly, a handful of creamy, buttery pine nuts (pignolis, if you’re nasty) is the just-right finishing touch to this totally wonderful, easy side dish.
6 ingredients
One pan
Quick prep and cook times
Need we say more? This is My Kitchen Little gold right here. This is a really nice way to sort of breath new life into an ole standby vegetable side dish, that we all know and love. Actually, we don’t all love it, I suppose. My husband hates broccoli, God love him. He just loathes the stuff. He even tries it about every five years or so just to make sure he’s still not a fan, and he’s yet to become one. He gets a lot of credit for trying, though. My son, however – my four-year-old son – absolutely loves this broccoli. With the exception of whole carrots, it is currently the one vegetable he will eat in it’s pure (unmessed with) state (we’re working on this daily). If you happen to be someone who is sitting on the fence, when it comes to broccoli, then perhaps this is the preparation that will change your mind.
Best Roasted Broccoli with Crispy Parmesan and Pine Nuts
Our favorite broccoli maintains the innate deliciousness of this green veg, but just complements it in all the right ways. A pinch of sugar is the trick – it helps combat the funk – and the shower of parmesan cheese melts and then morphs into the most addictive little mini fricos (fried parmesan chips). A handful of creamy, buttery pine nuts (pignolis, if you’re nasty) is the just-right finishing touch to this totally wonderful, easy side dish.Â
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Method: Roasting
Ingredients
1 lb of broccoli florets, cut into small, bite-sized pieces
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¼ cup olive oil
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2 tsp flaky sea salt (such as Maldon; you can sub kosher salt)
2 tsp sugar
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½ lemon, cut into thin slices
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1 cup grated parmesan cheese (large grate, if possible)
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¼ cup pine nuts
Instructions
Preheat your oven to 400 degrees F. Place the broccoli florets onto a large sheet pan/baking sheet and drizzle with the oil. Sprinkle with the salt, sugar and toss, with your hands or some appropriate implement, to evenly coat the broccoli. Spread them out in an even layer and sprinkle half of the parmesan over top. Lay the lemon slices haphazardly across the top of the broccoli. Roast for 12 minutes.Â
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Remove the tray from the oven and give everything a little toss. Sprinkle with the remaining cheese and the pine nuts and send it back into the oven for 5 more minutes. Transfer to a big platter, if desired, and serve right away, lemons and all.Â
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Notes
Please note that the amount of both parmesan and pine nuts can be adjusted to set your taste. These are just suggested amounts.
Broccoli florets are often sold in large, 2-pound bags. I typically prepare about half a bag at a time when I make this.Â
