Roasted Broccoli with Parmesan + Pine Nuts

My current obsession (specifically as it relates to side dishes) - this Roasted Broccoli with Parmesan + Pine Nuts. It’s my go to veggie side when I’m making a meal that needs something green, which translates to anytime I’m making pasta I’m also making the parmesan roasted side. It is the designated pasta veg right now. This past weekend we ventured into the realm of stuffed shells, which is something we’ve never made before at our house. For a little something healthy to go with it, I made this. And I just made it again tonight for my solo dinner at home, because I’m not eating leftover shells if I can’t have this essential veggie. Charred, chees-y, and salty, and perfect. The highlight of my Tuesday was unwinding by making this. And eating it as I enjoy a rom com. An ideal night at home for just me.

 
 

For the roasted broccoli

  • 2 heads of broccoli, cut into florets

  • 2-3 tbsp EVOO

  • Salt + pepper

  • 1/4 c. pine nuts

  • 1/4 c. grated parmesan (the good stuff!)

  • red pepper flakes

Heat the oven to 425 and line a baking tray with parchment. Lay the broccoli florets on the baking tray, drizzle with EVOO, and add a pinch of salt + pepper. Toss to coat the florets. Bake for 15 minutes. After that bake time, remove the tray, toss the broccoli, and add the pine nuts + parmesan to the baking tray. Roast for another 15 minutes, giving the veggies another stir after 10 minutes.

Remove the tray and transfer the broccoli to a serving bowl or platter. Finish with a pinch of red pepper flakes, and dig in.

Lesley ZehnerComment