Roasted Broccoli with Garlic and Pine Nuts Recipe

What’s wrong with this ad? While it’s important to get kids to eat their vegetables, topping broccoli with mounds of cheese adds a lot of fat, calories and cholesterol.

Instead consider roasted broccoli, which is pretty amazing — it crisps up in the oven, and it takes on a lot of awesome flavor with the addition of garlic, lemon juice and toasted pine nuts. The majority of the fats in this dish are heart-healthy, coming from olive oil and pine nuts. Also, a little sprinkle of Parmigiano-Reggiano goes a lot further flavor-wise than a whole pile of mild cheddar, and using less cheese keeps the extra calories, saturated fat and cholesterol at bay.

Roasted Broccoli with Garlic, Lemon and Pine Nuts

2 lb broccoli, cut into florets (leave a little bit of stalk attached)
2 cloves garlic, peeled and thinly sliced
2 tbsp extra-virgin olive oil (EVOO)
1/2 tsp sea salt
freshly ground black pepper, to taste
zest and juice of half a lemon
1/4 cup pine nuts, toasted
a small sprinkle of fresh grated Parmigiano-Reggiano
a handful of fresh basil leaves, thinly sliced

  1. Preheat the oven to 425 degrees F.
  2. Place the broccoli florets on a baking sheet in a single layer. Sprinkle the garlic slices over the broccoli and drizzle with a tablespoon of EVOO. Sprinkle with sea salt and pepper.
  3. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  4. Remove from the oven and immediately toss with 1 tbsp EVOO, lemon juice and zest, pine nuts, Parmigiano-Reggiano and basil. Serve immediately.

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6 Responses to “Roasted Broccoli with Garlic and Pine Nuts Recipe”

  1. Katrina November 8, 2011 at 3:32 pm #

    Never thought of roasting broccoli….will have to give this a try

  2. Carolina HeartStrings November 8, 2011 at 7:04 pm #

    Love roasted (anything). Yum. Fun memories too!

  3. David Dresser November 8, 2011 at 10:50 pm #

    Hmmm. I’ve done lots of roasted roots. Tasty. But broc is not a root. I have also done a version of quick fry a la wok in a frying pan and it kind of did what this recipe seems to do except I used olive oil and thought the whole thing greasy. Next time? Roasted!

    • Zipongo November 9, 2011 at 6:48 pm #

      Hey David,

      I agree, broccoli and olive oil can get greasy, which is why I’ve limited the amount of EVOO used in this recipe. It doesn’t need much anyways, but I’ve seen recipes that call for 5+ tbsp or “several glugs” of EVOO–no bueno.

      Thanks for commenting!
      –Carolyn

  4. Sandra May 5, 2012 at 11:34 am #

    What is EVOO? I haven’t heard of this before.

    • Zipongo May 27, 2012 at 12:38 pm #

      Hi Sandra,

      It’s Extra Virgin Olive Oil. A lot of chefs have started abbreviating it to EVOO since it’s such a mouthful!

      –Carolyn

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