Roasted broccoli tossed with sliced garlic, fresh lemon, savory Parmesan and pistachio nuts brings just the right balance to rich holiday meals.
This healthy, deliciously simple recipe is an ideal Thanksgiving side dish.
Tuscan Roasted Broccoli is a worthy holiday side dish.
Throughout the year I try new side dishes looking for the “wow” factor, something worthy of Thanksgiving or any holiday dinner.
Turkey, homemade egg noodles, mashed potatoes, dinner rolls, and pumpkin dream pie are sacrosanct, but when it comes to the vegetable sides, I can slip in something new.
This vegetable side dish got our attention because it made the steaks better.
Rich, sumptuous meals benefit from a balance of bitter, slightly sour, or lighter textures to cleanse and refresh the palate.
A bit of lemon and Parmesan does its job deliciously, which is why it will be on our Thanksgiving table.
Oven space is prime real estate at a holiday gathering, but the broccoli isn’t picky about oven placement so it can go on the bottom rack while the dinner rolls bake.
MAKE AHEAD TIP: It can also be cooked in advance until almost done and reheated (in the oven at 400°F for 5 minutes, not microwave) before tossing with the other ingredients.
Roasted until crisp-tender, it’s a quick toss and on the table in no time—easy enough for anyone wanting to “help” too.
A roasted broccoli side dish fit for any feast.
While the original recipe included pine nuts, my friend’s version included pumpkin seeds that were also good.
I used pistachios because it’s what I had on-hand and it turned out to be my favorite.
Walnuts, cashews, sunflower seeds—you can get creative with the texture all sorts of ways. I also add crushed red pepper for complexity without seeming spicy.
Check out even more simple holiday recipe ideas at the end of this post …
Adapted from Ina Garten’s Parmesan-Roasted Broccoli
Tuscan Roasted Broccoli
Ingredients
- 8 cups broccoli cut into bite-size spears
- 4 cloves garlic thinly sliced
- 1 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3-4 tablespoons avocado oil or melted coconut oil
- 1/3 rounded cup Parmesan cheese grated
- 1/4 cup roasted & salted pistachios -- shelled , coarsely crushed
- 2 teaspoon lemon zest -- approximately 1 large lemon
- 1 1/2 tablespoon lemon juice -- approximately 1 large lemon
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat oven to 425°F Divide and trim the broccoli florets and stalk into bite-size pieces. In a large bowl, toss the broccoli with the sliced garlic, 1 1/4 tsp. salt, 1/2 tsp. black pepper, and 1/2 tsp. pepper flakes.
- Drizzle 4-5 tablespoons of oil over the broccoli and mix with your hands, rubbing a thin coat of oil onto the broccoli and garlic. Spread the broccoli in a rimmed baking sheet in an even single layer and roast for 15-20 minutes, until crisp-tender and the edges of the broccoli and garlic are browned.
- In a mortar and pestle, crush pistachios until some are the size of bread crumbs mixed with larger, coarse pieces (or put the pistachios in a bag and use a meat mallet). Toss the Parmesan, pistachios, lemon zest, and lemon juice, with broccoli and garlic and finish with a drizzle of olive oil. Serve immediately.
Katherine G Beck says
This is our favorite way to serve broccoli – there is something about roasting it that concentrates the best flavors in it – and I mean, what doesn’t get better with Parmesan cheese!?
Mirlene says
I never thought to add nuts to my roasted broccoli. Definitely will be doing that when I make roasted broccoli again. Great recipe.
Emily says
Oh wow! Now these are some super fixed up roasted broccoli florets! I LOVE this recipe! The pistachios, lemon and parmesan add such wonderful flavors. I can see why this is such a yummy addition to steak and I bet it’s the perfect side dish for any meal.
Elaina says
What a great idea to add nuts to roasted broccoli! I actually have a huge bag of roasted & salted pistachios from Costco that I need to use up so I’ll bookmark this for later. 🙂
Astrid says
I adore roasted broccoli, but your spin with the pepper flakes and pistachios sounds soo much better! Delicious. I am definitely making it pronto.
Judy Purcell says
Thanks Astrid, I think you’ll love this — the pepper flakes are a must for me and the pistachios add a nice rich texture.
Anya says
I love a good broccoli side dish. Looks so delicious.
Megan Stevens says
It’s so nice to get a GREAT broccoli side dish recipe; thank you!! Love the garlic and red pepper!
Judy Purcell says
Hi Megan, Thanks so much for stopping and taking the time to comment.
jennifer says
This is THE perfect side dish to so many things . . . and my kids would love. win-win
STACEY CRAWFORD says
I’m sure even my kids would eat broccoli made this delicious way!
Jean says
Yum, love all the flavors going on in this. I absolutely love roasted broccoli and I can’t wait to try this out!
ChihYu Smith says
I love broccolis and can never have enough of them. Now I have a new broccoli dish to add to our weekly meal plan.
Hope says
What a tasty way to enjoy broccoli! I bet it tastes delicious with the lemon and Parmesan.
linda spiker says
What a gorgeous recipe!
Renee D Kohley says
The pistachios are just heaven in there! Great idea! I can’t wait to serve this for dinner!
Karen @ Seasonal Cravings says
This looks like the perfect way to cook broccoli to get the best flavor! I love all your tips for cooking it perfectly. I’ll bet even my kids would like this!
Catherine Baez Sholl says
My husband loves broccoli. I’m sure he’ll love this recipe. Off to get some broccoli!
Joni Gomes says
Love that this is simple, yet very sophisticated! Those thinly slices garlic sliced are the bomb and who doesn’t love a bright and healthy green side dish!
Judy Purcell says
Hi Joni, you are so right about the garlic — bits of yum! 🙂
faithisbeautifulblog says
Thanks!! I’ll let you know how it turns out.
faithisbeautifulblog says
This looks amazing – do you have advice if one needs to make it ahead? I’m looking for a roasted broccoli recipe that I can bring to Thanksgiving but they all say ‘serve immediately’ and I need one that can stand up for a few hours before serving…
Judy Purcell says
I think this would be just as good as a room temp dish as it is hot, but that is a personal preference. The broccoli will not wilt any further if it sits and the cheese doesn’t melt so there wouldn’t be any issue with that. Once it sits for a couple hours, I would toss it a little just before eating just to fluff it and redistribute any oil that may have settled, if possible.
Donna Regen says
It would not have occurred to me to roast broccoli before I read this post today. Your photo makes this side dish very appealing. Plus I love pistachios, lemon, and the other additions to the broccoli. Will have to try this one sometime soon!
Florence says
Judy, this looks mouthwateringly good! I think I just coined a word, but really it does. I would never think of cooking broccoli in the oven for fear of overcooking, but I’m sure you’ve tested that out. And with Thanksgiving, one must have a green side dish. I like broccoli and garlic flavors too, so def pinned.
[email protected] Yellow Farmhouse says
This recipe looks so delicious! You know, I roasted carrots, squash and other things but never thought to roast broccoli. I’ve already pinned this !! ; o )
Karen (Back Road Journal) says
I can’t wait to make your version of roasted broccoli with the nuts…it sounds terrific.
Bam's Kitchen says
Great flavors and everything is always nicer with a little parmesan and garlic. Great little side dish.
[email protected] Riffs says
Broccoli really roasts well — love the stuff. And you’ve really taken it up a notch with this recipe — you’ve added loads and loads of flavor! Really nice — thanks.
Brenda says
We’ve roasted Brussels sprouts three times in the last two weeks so I know we will love this! Never thought of seeds and nuts, sounds so good!
Maureen | Orgasmic Chef says
That’s a lovely side dish to complement the best of meals.
Lizzy (Good Things) says
Wonderful recipe, Judy! I love to have a selection of tasty and nutritious side dishes at any festive event.
Raymund says
Roasting this would give a lot of flavours. Love this simple recipe.