Roasted Broccoli with Pine Nuts and Parmesan

Roasted Broccoli

Here is what’s going on in my kitchen: I am eating a big chunk of Marzipan Stollen… Noooooo!.. Turn away, stop looking!!! Now, let me finish it quickly and cook some healthy food! 🙂

With the Doomsday… ahem, Christmas approaching, I have been testing some healthy side dishes for the dinner party I will be hosting. The recipe that follows is from Ina Garten yet again. After my Cuisinart saute pan, her book is the second most dependable workhorse in my kitchen. What caught my eye in this recipe was of course the lemon zest. I went easy on the lemon juice and heavy on the zest because I was looking for citrus flavor, not acidity. I served it hot next to simple salt-pepper-squeeze-of-lemon-juice wild Atlantic salmon fillet, which I roasted in the oven at 425 F for 15 minutes.


  • 4 to 5 pounds broccoli
  • 4 garlic cloves, 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
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves)


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, Parmesan, and basil. Serve hot.


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