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.
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.
Roasted Broccoli for Simplicity and Flavor
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 roasted 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.
Harvest and Freeze Your Broccoli
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. You can get your signed copy here or buy it on Amazon. It makes for a great Christmas or birthday gift. There are all kinds of recipes my family loves, for all different seasons and occasions, with beautiful full-page photos!
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
- 1/2 cup dried bread crumbs
- 3/4 cup olive oil
- 1/2 cup finely grated parmesan cheese
- 1/2 cup toasted pine nuts optional
- 1 splash balsamic vinegar
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.