Roasted Broccoli with Pine Nuts and Parmesan
If you’ve only eaten broccoli that has been boiled or steamed, then you’re in for a treat with this dish. Roasting the broccoli at high heat brings out its sweet side and preserves all of the flavor of this nutrient-dense vegetable.
- 2 lb. (1 kg) broccoli
- 2 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1/4 cup (1 oz./30 g) pine nuts, toasted
- Pinch of red pepper flakes
- Shaved Parmesan cheese for serving
Preheat an oven to 400°F (200°C). Cut the broccoli into 1-inch (2.5-cm) florets.
In a large baking dish, toss the broccoli with the olive oil and salt and pepper to taste until well coated. Spread in a single layer in the dish. Roast, stirring frequently, until the broccoli is tender and browned all over, 20 to 25 minutes.
Transfer the broccoli to a serving platter and season with more salt and pepper, if desired. Top with the pine nuts and red pepper flakes and sprinkle the shaved Parmesan on top. Serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen