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.

31 thoughts on “Roasted Broccoli with Pine Nuts and Parmesan Cheese

  1. I love broccoli, it’s one of my favourite veggies, I like it raw or steamed, but don’t think I’ve ever roasted it before. This is going to the top of my list of things to cook!

  2. I don’t care how expensive pine nits are– I love them and could eat them all the time! Those little tins do not last long around here of the pine nuts- love them and this recipe looks delicious!

  3. Looks delicious! I love broccoli so I have to try out this recipe soon. And I think the pictures (and cheese) would convince anybody who isn’t a huge lover of veggies to try this 🙂

I love all comments :-)