Parmesan Roasted Broccoli
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 lbs broccoli florets
  • 4 garlic cloves, peeled and thinly sliced
  • 6½ tablespoons olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts
  • ⅓ cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves)
  1. Spread pine nuts on a baking sheet and bake at 375°F, stirring occasionally, until golden brown, 3-4 minutes. Set aside.
  2. Increase the oven temperature to 425°F. 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.
  3. Remove the broccoli from the oven, transfer to a large glass bowl and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil.
  4. Serve and enjoy!
Recipe source: Barefoot Contessa
Recipe by Salu Salo Recipes at