Roasted Broccoli with Lemon and Pine Nuts


Slideshow: Roasted Vegetables 

Roasted Broccoli with Lemon and Pine Nuts
Photo: © Iain Bagwell. Food styling by Simon Andrews.
Active Time:
15 mins
Total Time:
40 mins


  • 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


  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.

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