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Roasted Broccoli with Toasted Bread Crumbs and Pine Nuts

Can’t get the kids to eat broccoli? I was going through the same thing—not anymore! Roasted Broccoli with Toasted Bread Crumbs and Pine Nuts is now the official broccoli-based side dish in my family. The toasted bread crumbs and pine nuts lend the dish a special crunch and earthiness that everyone seems to enjoy.

Stacy Lyn Harris roasted broccoli with toasted bread crumbs and pine nuts

I don’t know why I love broccoli so much. Most kids don’t like it, but I was the one kid who LOVED it! My mom served it to me, cooked in various ways, at least three times a week growing up.

It’s not just about the taste, either—broccoli is packed full of vitamins and minerals, low in calories, and high in fiber, plus it contains multiple nutrients with potent anti-cancer properties. Just don’t boil your broccoli—that saps a lot of the nutrients.

Roasting broccoli, which is my favorite way to prepare it, both seals in the vitamins and minerals and brings out the complex flavor of this super-veggie. One of the great things about roasting is that you can change the flavor profile of a vegetable simply by using different seasonings and spices. Roasting makes it super easy to match broccoli to any kind of cuisine, including Asian, Italian, and Mediterranean.

The trick to making an awesome broccoli dish is to use the freshest bunch you can get. If you grow your own broccoli, like I do, be sure to harvest it in the early morning, before the soil heats up. This will ensure a sweeter, less bitter taste in the final dish.

Harvested more you can use in the growing season? Blanch the extra for about three minutes, place it into freezer bags, and freeze for up to a year.

This recipe is on page 75 of my Harvest Cookbook, which you can get now on Amazon. It makes for a great Christmas gift, there’s all kinds of recipes my family loves, for all different seasons and occasions!

Stacy Lyn Harris roasted broccoli with toasted bread crumbs and pine nuts

Roasted Broccoli with Toasted Bread Crumbs and Pine Nuts


  • 2 pounds broccoli rinsed and trimmed
  • 4 cloves garlic thinly sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2-3 pinches red pepper flakes to taste
  • 3/4 cup olive oil
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup toasted pine nuts optional
  • 1 splash balsamic vinegar


  1. Preheat oven to 425 degrees.

  2. Cut the broccoli florets into bite-sized pieces and the stalks into very thin (1/8-inch) rounds. In a medium-sized mixing bowl, combine broccoli, garlic, salt, pepper, red pepper flakes, bread crumbs, and olive oil. Mix well.

  3. Spread broccoli mixture onto a cookie sheet and place in the oven for 8 to 10 minutes. Meanwhile, heat a sauté pan to medium heat and toast pine nuts for about 3 minutes.

  4. Remove broccoli from the oven, toss in the cheese and pine nuts, and place mixture in a serving dish. Drizzle balsamic vinegar over the broccoli and serve immediately.


4 responses to “Roasted Broccoli with Toasted Bread Crumbs and Pine Nuts”

  1. Stephanie says:

    How much an what kind of bread crumbs?

    • stacy says:

      You can use any kind of bread crumbs, even homemade. I like to mix Panko in with whatever I use.

      • Hannah says:

        Stacy Lyn — I found you through watching Kendal Hagee on YouTube and would love to see you cooking in your kitchen. Are you Christian like Kendal and is Montgomery AL a good place to live? My husband and I are seeking a place with community and farm fresh food!

        • stacy says:

          Hi Hannah! Yes, I’m a Christian just like Kendall! I have a Youtube Channel of me cooking in my kitchen. I’ve lived in Montgomery all my life. There is a lot of history here. On the outskirts of Montgomery there are a lot of nice towns you could farm. I definitely think you should look into it!

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