Skip to content

Lemon Roasted Broccoli with Pine Nuts

November 19, 2012

Lemon Roasted Broccoli with Pine Nuts

Remember when I told you I’d become obsessed with oven-roasted broccoli?

Well it was all I could do not to post this recipe immediately after that one (about roasted delicata squash and chickpeas… and broccoli or kale), but then I worried that you’d know the extent of my obsession and just how serious it was.

Instead I’ve posted two entire recipes in between! Although one of them also involves roasting things (a chicken on a bed of root vegetables— including the surprise hit: the purple potato).

Lemon Roasted Broccoli with Pine Nuts

I guess you could say that I am happy to be able to use my oven again without it immediately driving the temperature of my apartment up above 85 degrees.

The usually-seasonless Santa Barbara is making a valiant attempt at seasonfulness and has been experimenting with heavy rains and dabbling in chilly evenings. (It’s finally soup weather around here!)

Of course roasted broccoli is worth turning on your oven for in any season. For one thing, it only takes 9-12 minutes to roast.

Oven-roasted broccoli

(Don’t you love vegetable side dishes that come together that quickly?)

Lemon Roasted Broccoli with Pine Nuts

Also it’s delicious. Roasting broccoli– tossed in olive oil and lemon juice– brings out its warm, earthy, and subtly sweet hints of flavor. Top that with a cozy mix of pine nuts and Parmesan, or– in this case– nutritional yeast, and you have an irresistible side dish. Equal parts nutty, cheesy, and lemony.

Making Lemon Roasted Broccoli with Pine Nuts

And the texture! I dislike the flavor of raw broccoli, and hate (I know that’s a strong word…) the texture of mushy overly-steamed broccoli, but somehow once roasted, it takes on a firm yet slightly juicy crunch that’s downright addictive.

Lemon Roasted Broccoli with Pine Nuts

That’s why one bunch of broccoli, prepared this way, will serve 4-6 as a (Thanksgiving!) side dish, but 1-2 on a regular old weeknight. Yum.

Ingredients for Lemon Roasted Broccoli with Pine Nuts

Print this recipe. (PDF)


Lemon Roasted Broccoli with Pine Nuts

(Serves 4-6 as a side dish)

~ 1 large head broccoli, chopped into smaller pieces
~ ¼ cup olive oil
~ 2-3 Tbsp. fresh lemon juice (from about ½ a lemon)
~ salt and black pepper, to taste
~ 2-3 Tbsp. pine nuts
~ nutritional yeast or freshly grated Parmesan (generous sprinkling)

How to make it:

1. Pre-heat the oven to 425 degrees. Line a baking sheet with tin foil or parchment paper.

2. Whisk together the olive oil, lemon juice, salt, and pepper. Then place just a small handful of broccoli trees into the dressing at a time– toss to coat them evenly, then sprinkle them with nutritional yeast, and transfer them to the baking sheet. (If using fresh Parmesan cheese instead, wait until the broccoli comes out of the oven.) Repeat until all of the broccoli’s been coated and sprinkled, then spread them out evenly across the baking sheet.

Roasted Broccoli with Nutritional YeastNutritional yeast: You should try it!

3. Roast for 9-12 minutes, or until the broccoli has cooked through and is just starting to brown.

4. Transfer the broccoli to a serving dish and toss with the pine nuts (this should warm the pine nuts, making toasting them unnecessary in my opinion…). Sprinkle on a little freshly grated Parmesan, if desired, and serve warm.

Print this recipe! (PDF)

Lemon Roasted Broccoli with Pine Nuts

Related recipe posts:
> Roasted Delicata Squash with Chickpeas, Potatoes, and Kale or Broccoli
> Pad See-Ew and Green Papaya Salad
> Turkey Lentil Soup with Kale

30 Comments leave one →
  1. November 19, 2012 9:59 am

    I need to try this nutritional yeast out!

    • November 19, 2012 10:31 am

      Yes, it’s great! I first thought of using it on oven-roasted broccoli because it’s so good on baked kale chips, but it’s nice on other things, too– like popcorn! :)

  2. November 19, 2012 11:17 am

    I think you are becoming my go-to for healthy inspiration. I love broccoli (if someone would have told me this as a kid I wouldn’t have believed it!), and the combo with pine nuts sounds devine.

    • November 20, 2012 8:31 am

      That’s so nice to hear! …although it makes me think that the recipes I post on my blog must be slightly healthier overall than my actual diet… :)

      I’m surprised by how much I love broccoli now too– much more than when I was a kid who used to eat only the stems! (While my little sister ate only the broccoli tops… We made a good team!)

  3. November 19, 2012 11:25 am

    Nice dish…and it almost seems like winter….at least there will be snow in the Sierras…

    • November 20, 2012 8:32 am

      Thanks! I know; it’s been so chilly (and even rainy) in Santa Barbara recently! I’m really enjoying the cooler weather. (I’m sure I’ll change my tune when I go back to visit family in Wisconsin this December, though!)

  4. November 19, 2012 11:44 am

    Yum Allison, this looks so good! I don’t roast broccoli, but I really should! And I am in love with all things lemon.. :)

    • November 20, 2012 8:33 am

      I’m with you on the lemon, Shira! You should definitely try roasting broccoli– it’s so quick to prepare, especially when you’re busy getting other dishes together…

  5. November 19, 2012 1:48 pm

    Broccoli is easily my favorite vegetable, hands down. I’m always looking for new ways to experiment and this recipe looks like an excellent candidate- thanks for the inspiration!

    • November 20, 2012 8:35 am

      You’re welcome! This has skyrocketed to my most frequent– and favorite– way to prepare broccoli (before this I liked to blanch it, and my girlfriend liked to sauté it in olive oil, then add a little chicken broth). I bet you’ll love it this way, too, if it’s already your favorite vegetable! :)

  6. November 19, 2012 3:53 pm

    This sounds SO good!!! A must try! ;-)

    • November 20, 2012 8:36 am

      Yes, definitely! :) It’s delicious, healthy, and– sometimes most importantly– so quick & easy to prepare!

  7. November 19, 2012 5:01 pm

    Allison, I simply love the simplicity of this dish.

    • November 20, 2012 8:37 am

      Thanks, Francesca! I love it too– it’s nice to be able to put a healthy vegetable side dish on the table so quickly to round out a meal.

  8. November 19, 2012 5:15 pm

    I’ll try this recipe today, I have to cook broccoli for dinner :)

    • November 20, 2012 8:37 am

      Yay, I’m glad you got to try it out! I hope you liked it! :)

  9. November 20, 2012 5:52 am

    This is one of my very favorite ways to prepare broccoli — I call it “blasted broccoli” since the oven’s so hot!

    • November 20, 2012 8:38 am

      Nice! That’s a good name for it :) I’m curious– do you roast it at an even higher temperature than I do (425)? I’ve only tried it at either 400 or 425…

      • November 23, 2012 5:04 am

        I go up to 220 celsius, which is 482 fahrenheit. So a bit hotter, yes. Hence the “blast”! (:

      • November 23, 2012 9:34 am

        Cool, I’ll have to try that next time I make it! :)

  10. November 20, 2012 6:46 pm

    This is such a lovely dish. I had forgotten all about it since I had it for the very first time in the Bahamas (buffet lunch at hotel). I was pregnant and thats’s all I could eat out of the large buffet. I remember enjoying this a lot. Thank you for the recipe Allison. I will be making it.

    • November 22, 2012 9:58 am

      Nice, I’m glad to hear I could remind you of a dish that you enjoyed! Hopefully you like it just as much this time around…

  11. November 21, 2012 5:46 am

    pine nuts yum! love it on anything.. will have to try it your way…

    • November 22, 2012 9:58 am

      I know, I love putting pine nuts on everything! Even on/in soups and on pizza! :)

  12. Nami | Just One Cookbook permalink
    November 27, 2012 12:43 pm

    I have pine nuts in my pantry and didn’t know what else I can use for after having bought for another dish. This sounds like a very simple and delicious dish to make!

    • November 28, 2012 9:42 pm

      Yes, it’s very simple and fast, and pine nuts are wonderful with the broccoli… though definitely not necessary… If you’re trying to come up with other ways to use your pine nuts, they are great ground up in pesto/pasta sauces, sprinkled over salads, or sprinkled onto pizza!


  1. Roasted Delicata Squash with Chickpeas, Potatoes, and Kale « spontaneous tomato
  2. Winter Warmer: Cheesy Curried Broccoli Soup « PsyKdeliaSmith's Kitchen
  3. Winter Warmer: Cheesy Curried Broccoli Soup | PsyKdeliaSmith's Kitchen
  4. Lemony Lentil Spinach Soup | spontaneous tomato

I love, love, love reading your comments!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: