Are you ready for the yummiest broccoli of your life!? I’m a BIG fan of roasting veggies. When roasted, vegetables take on a crispy texture and a nutty taste. They’re also healthier prepared this way because they retain more nutrients. These spears are topped with Parmesan, garlic, pine nuts, lemon juice and lemon zest. Super flavorful! Try them served alongside this amazing Honey Dijon Roasted Chicken or Macaroni and Cheese and you’re good to go!
Roasted Broccoli with Lemon, Garlic and Parmesan
- 4 pounds to 5 broccoli
- 4 cloves garlic peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts toasted
- 1/3 cup freshly grated Parmesan cheese
Preheat the oven 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 on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts and Parmesan. Serve hot.
- For some added zip, try sprinkling some red pepper flakes on top.
- Roast your broccoli on tin foil or a Silpat ($14) for extra easy cleanup. I love the Silpat because it really helps get those veggies extra crispy, and it’s non-stick!
- If you have extra pine nuts, store them in an airtight container in the freezer. They’ll last for 3-6 months that way.