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

Roasted Broccoli with Toasted Bread Crumbs and Pine Nuts

Roasted Broccoli with Toasted Bread Crumbs and Pine Nuts is the official broccoli-based side dish in my family.


  • 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


  • 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.