Broccoli is roasted with thinly sliced garlic then tossed with freshly squeezed lemon juice, lemon zest, Parmesan cheese, basil, and toasted pine nuts. This zingy side dish is the perfect accompaniment to many grilled foods. This side dish is my husbands favorite and since it is super easy to make we have it often. Give this recipe a try and I am certain that everyone will eat their veggies and it just might be your new favorite side dish! 
Parmesan-Roasted Broccoli
Ingredients:
- 3 tablespoons pine nuts
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- 6 1/2 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Directions:
- Preheat the oven to 350 degrees F.
- Spread the pine nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Increase oven temperature to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets in a single layer on a large rimmed baking sheet. Sprinkle the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast until crisp-tender and the tips of some of the florets are browned, about 20 to 25 minutes. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Yields: 6 servings
Source: Barefoot Contessa Back to Basics
The absolute no doubt about it perfect broccoli dish!
What a perfect side dish! I love roasting veggies with parmesan- so much good flavor!
this looks and sounds divine! Must try this!
This looks perfect. I can see why it would be a favorite. I bet the texture is great, too.
It is difficult to make roasted broccoli look really good in a picture but you have succeeded!
This recipe sounds so delicious, a fun alternative to steamed broccoli! Thanks, Chris
I love this recipe and have made it so often, I can usually throw it together without looking at the book anymore!
although simple but it sounds light and delicious to me! i have never cooked broccoli this way, many times i just steam it.
What a great side dish! I’m all over the pine nuts MmMM!
Is it gross that I eat the whole head of broccoli on my own when I roast it? It’s just SO good when it’s cookied that way, I can’t stop.
I’ve been procrastinating about prepping 2 heads of broccoli for tonight. And then I found your recipe inspiration! Thank you. Roasting is always one of my preferred preparations – the addition of nuts and aromatics is sure to please the entire family.
Nice job! Love roasted broccoli
I love roasted broccoli with cream cheese…I’m sure I’ll love the Parmesan one too. I can eat two heads of the stuff!
we usually eat broccoli only as steamed with some butter but this one looks more yummy and crunchy . should give a try
mmm! nothing is better than roasted broccoli:)
Oh I love roasted broccoli! Great recipe!
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