Roasted Broccoli with Pine Nuts and Parmesan Cheese

Roasted Broccoli with Pine Nuts and Parmesan CheeseHigher temperatures, more sunshine and warmer weather in general is very conducive to swopping bulky meat for some light veggies. Lately we have been experimenting a little with some new vegetarian dishes, inspired mainly by our “Eat Your Greens” cookbook from Parragon.

The cookbook, as the name would suggest, is focusing on greens. It covers everything from light bites, via might mains to a bit on the side; in addition it has an extensive green juice section. Every recipe has a clear picture of what your final dish should look like as well as detailed instructions on how to prepare it, including preparation and cook times.

We have tried a few different recipes from this cookbook so far and they were all truly delicious. So today I would like to share with you the Roasted Broccoli with Pine Nuts and Parmesan recipe.

The recipe will serve four as a side dish or two as a main course. You will need 20 minutes to prepare it and a further 20 minutes to cook it.


  • 1 large broccoli
  • 6tbsp olive oil
  • 1/2tsp sea salt
  • 1/2tsp fresh ground pepper
  • Zest of one lemon
  • Few handfuls of toasted pine nuts
  • 25g Parmesan cheese shavings
  • Lemon wedges to garnish


Preheat your oven to 200C.

If you have unroasted / untoasted pine nuts, you might want to pop a few handfuls onto a small baking dish and pop them into the oven for a few minutes… just a few minutes as we don’t really want to burn them just toast them slightly to help release all the natural oils inside and that wonderful aroma from toasted nuts.

Wash and cut the broccoli into single florets.

Roasted Broccoli with Pine Nuts and Parmesan Cheese in the makingPlace your broccoli into a large bowl; add oil, sprinkle with sea salt and fresh ground pepper and gently toss around to assure even coverage.

My Roasted Broccoli with Pine Nuts and Parmesan Cheese in the makingSpread out in a large roasting tin.

Cover tightly with foil and roast at the bottom of the earlier preheated oven for 10 minutes.

Remove the foil and leave them to roast with no cover for a further 10 minutes, turning them around mid-time.

Keep a watchful eye to make sure that your broccoli do not brown too much.

Remove from the oven and tip into a shallow, pre-warmed serving dish and with any cooking juices you might have in the roasting tin drizzle them over the top.

Sprinkle with pine nuts and lemon zest; add slithers of Parmesan cheese; garnish with lemon wedges and serve.

This was the first time we have had broccoli served this way and I have to admit we all loved it!

My Roasted Broccoli with Pine Nuts and Parmesan CheeseDo you like broccoli?

What is your favourite way of serving it?

Food Heroes: Eat your Greens
ISBN 978-1-4723-6450-0
Published by Parragon Books Ltd in 2014
Part of Love Food
Number of pages: 128
RRP: £6
Paperback; perfect bound

*  I received this book for free from Parragon as a part of my Book Buddy pack.

Parragon Book Buddy – Food Heroes “Use Your Noodle”

Parragon Book Buddy – “Use Your Noodle”

I don’t know about you but I love noodles. Now it isn’t my go to food when thinking about what shall we eat tonight as the option gets drowned out with other choices in my planning stage, but and it is a big but, when I do actually have them I really, really love them. So why does this dilemma exist there is a food I love but my thoughts do not offer it up as a solution to the daily what shall we eat conundrum. Well as it turns out it’s all about ideas regarding the different ways of preparing them, how do I know this you may wonder, I have a little helper in my corner 🙂 Parragon books sent me a “Use Your Noodle” cookbook and I am very grateful.

This cookbook is packed with yummy recipes from all over the world covering different types of noodles.

The cookbooks’ contents are split into four main chapters:

A Bird in the Hand – covering all your bird based noodles recipe

From the Farm – covering farm meats like pork or lamb

From the Sea – this part is packed with recipes requiring prawns, cod, tuna and all the other lovely types of fish

Veg Out – the last chapter is for all veggie lovers out there

After reading just a few pages, how easy they are and how amazing they look and taste noodles are on my mind.

In addition to lots of recipes, like all Love Food cookbooks I have had the pleasure to read, “Use Your Noodle” also contains a lot of useful hints and tips. My favourite is the “know your noodle” part.

Noodles Types as per “Use Your Noodle” by Parragon Books
In just two pages is an easy to understand explanation about many different types of noodles covering such wonders as:

Soba – mainly made from buckwheat flour and did you know the most popular noodles in Japan.

Ramen – this wheat flour noodle is generally treated as a comfort food and used in a variety of broth-based recipes.

Udon – generally thick and white, made with semi whole-wheat flour; they are light and very easy to digest.

Rice – they are made from rice flour and these are my favourite 🙂

Egg – made with wheat flour, water and eggs – they cook fast and are idea as all-purpose noodles.

As I said above the cookbook is packed with a great selection of recipes. As you would expect from Parragon books all the recipes have a clear indication of both preparation and cook times as well as how many people it will serve. Every recipe has a clear ingredients list and easy to follow cooking instructions and best of all you can see a full colour picture of the final dish so you know what you are aiming for.

I have a few favourite picks from the book.

Chicken Noodle Soup

Chicken Noodle Soup

Steak & Soba Noodle Salad Steak & Soba Noodle Salad

Udon Noodle Stir-Fry with Fish Cake & Ginger Udon Noodle Stir-Fry with Fish Cake & Ginger

Sichuan Noodles Sichuan Noodles

So now when I am out shopping I am always on the hunt for new and exciting noodle options as I plan to get myself a nice selection of noodles to cook with.

Do you like noodles?

What’s your favourite noodle dish.

Food Heroes: Use Your Noodle
ISBN 978-1-4723-6451-7
Published by Parragon Books Ltd in 2014
Part of Love Food
Number of pages: 128
RRP: £6
Paperback; perfect bound

*I received this book for free from Parragon as a part of my Book Buddy pack.
**All pictures in this post are from “Use Your Noodle” cookbook.