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Roasted Broccoli with Garlic and Pine Nuts Recipe

target broccoli

What’s wrong with this ad? While it’s important to get kids to eat their vegetables, topping broccoli with mounds of cheese is not the answer as it adds a lot of saturated fat, calories and cholesterol to their meal.

Instead, consider this recipe for roasted broccoli, which crisps up in the oven and takes on a lot of great 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 extra virgin olive oil and pine nuts. Also, substituting a more flavorful cheese  in this case, Parmigiano-Reggiano  with a less flavorful one means you can use less of it to pump up the flavor of your dish. So you won’t have to sacrifice on good taste while keeping fat, calories and cholesterol in check.

Roasted Broccoli with Garlic, Lemon and Pine Nuts

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  • 2 lbs broccoli, cut into florets (leave a little bit of stalk attached)
  • 2 cloves garlic, peeled and thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 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 (or julienned)

1. Preheat the oven to 425 degrees F.

2. Place broccoli florets on a baking sheet in a single layer. Sprinkle garlic slices over the broccoli and drizzle with 1 tablespoon of extra virgin olive oil. Toss together with 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 extra virgin olive oil, lemon juice and zest, pine nuts, Parmigiano-Reggiano and basil. Serve immediately.

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6 thoughts on “Roasted Broccoli with Garlic and Pine Nuts Recipe

  1. 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!

    1. 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

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