Parmesan Roasted Broccoli

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Fresh broccoli florets tossed with garlic and olive oil, roasted and topped with lemon juice, pine nuts and shaved parmesan. Perfect side dish for any meal! Add roasted broccoli to your weeknight rotation.

I hope you had a great weekend! Ours was pretty busy. On Saturday, we hosted a Star Wars marathon watch party and had some friends over to watch movies 4, 5, and 6 to prepare for the new movie coming out in a couple weeks. Nick is a HUGE Star Wars fan and he’s crazy excited for the new movie. He definitely bought our tickets 2 months ago for opening night… at 1:40 AM. 

Let’s just say I will be needing a LOT of coffee. :) 

Today we’re going back to the basics. It’s getting busy around here. Every weekend for the rest of the month on our schedule is already filled with something and holiday food is popping up everywhere. We had pizza and lots of popcorn this past weekend at our party, so I was definitely craving some veg!

I feel like everyone should know how to roast broccoli. It’s the easiest way to make broccoli taste like candy (not even kidding). I know there’s a million recipes out there for it, but I thought I should have a basic broccoli-roasting recipe on my blog for side options for meals. Roasting broccoli makes it taste the best– it caramelizes the broccoli and brings out it’s sweet flavors– and takes away the bitterTossing the roasted broccoli in lemon juice, parmesan and pine nuts creates a really yummy side dish! 

Here’s the recipe for Parmesan Roasted Broccoli: 

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Parmesan Roasted Broccoli

Fresh broccoli florets tossed with garlic and olive oil, roasted and topped with lemon juice, pine nuts and shaved parmesan. Perfect side dish for any meal! Add roasted broccoli to your weeknight rotation.

Servings 4

Author Emily Weeks, RDN, LD

Ingredients

• 2-3 large heads broccoli cut into florets
• 4 tsp garlic
• 3 Tbsp olive oil
• salt and pepper
• 1 Tbsp olive oil
• juice from ½ lemon
• ¼ cup pine nuts
• ⅓ cup shaved parmesan

Instructions

1. Preheat your oven to 400 F.
2. Place florets on sheet pan, drizzle with garlic and olive oil and use your hands to combine.
3. Roast for 20 minutes. Remove from oven and toss in additional olive oil, lemon juice, pine nuts and shaved parmesan. Serve immediately.

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!