Roasted Broccoli with Lemon and Pine Nuts

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  • Servings: 4

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  • 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 tablespoons pine nuts
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced shallot

How to make this recipe

  1. Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

  2. Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.

  3. In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a serving bowl. Add the dressing and toasted pine nuts, toss well and serve.

Contributed By Photo © Iain Bagwell. Food styling by Simon Andrews. Published April 2014

466570 recipes/roasted-broccoli-lemon-and-pine-nuts 2013-12-06T23:45:04+00:00 Melissa Rubel Jacobson roasting|christmas|thanksgiving|side-dishes|4|basic-easy|fast|vegetarian|web-exclusive|weeknight-dinner april-2014 recipes,roasted-broccoli-lemon-and-pine-nuts 466570

Aggregate Rating value: 5

Review Count: 2054

Worst Rating: 0

Best Rating: 5

Author Name: Virgogal

Review Body: Oh Wow! Sooo tasty! Don't leave out the pine nuts...they make it so unique!

Review Rating: 5

Date Published: 2016-11-14