Broccoli Side Dishes
It’s a perfect mix of savory, nutty, herby, and tangy and is very pleasing to the pallet with simple flavors. Plus, it’s nutritious because it’s packed with vitamins and works as a side or topping for pasta, grains, or salads.
I just LOVE Italian food and like adding an Italian style to American dishes. I grew up on real Italian food because my parents were immigrants from southern Italy. I didn’t know how good I had it growing up and have many delicious Italian recipes to share.
The first time I had this broccoli recipe was at a friend’s house and I complimented her on it. She said it was from a Barefoot Contessa cookbook so, I must give credit where credit is due.
Italian Broccoli Recipe
It’s a Vegetarian side dish that has crispy edges, a nutty crunch, the sweet aroma of fresh basil and a zesty kick. A bit of lemon juice and zest tastes great on broccoli.
It goes very well with chicken, fish, beef, pork and pasta. Serve this broccoli side dish to elevate any simple main course and you’ll impress your family. They’ll want seconds so, you may need to double the batch which you can easily do in the recipe card below.
It’s a great way to serve a delicious green vegetable to your family or guests. It’s not heavy like other broccoli recipes that use a broccoli sauce or canned soup.
This broccoli side dish is easy and quick to make with a handful of ingredients. It’s ready in about 30 minutes. The best part is that you make it in one pan and don’t have to cook the broccoli before roasting it.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Ingredients
I like to use garlic powder in this recipe because it coats better than minced fresh garlic but, you can choose either way.
*The full printable recipe is at the bottom of this post in the recipe card.
- fresh broccoli, cut into small florets
- extra virgin olive oil
- pine nuts, toasted
- shaved Parmesan cheese
- fresh basil, chopped
- lemon (zest and juice)
- garlic powder
- red pepper flakes
- salt
- black pepper
Instructions
First, preheat oven to 425°F (220°C).
Meanwhile, on a large baking sheet, toss broccoli florets with extra virgin olive oil, garlic powder, salt, and black pepper. Spread them in a single layer.
Roast for 20-25 minutes or more depending upon the size of the florets, flipping halfway through, until the edges are golden brown and crispy.
Then, while the broccoli roasts, toast the pine nuts. See instructions below.
Then, drizzle with fresh lemon juice and sprinkle with chopped basil, lemon zest, toasted pine nuts, shaved Parmesan and red pepper flakes (if using.) Immediately, cover with aluminum foil so the cheese can melt a bit.
Next, uncover and add the chopped basil. It’s ready to be served!
How to Toast the Pine Nuts
First, heat a small dry skillet over medium-low heat. Then, add the pine nuts and toast for 2-3 minutes, stirring frequently, until they turn golden and fragrant. Be careful not to burn them because they burn fast. Don’t make the mistake of walking away.
Substitutions and Additions
- Use broccoli rabe instead of regular broccoli but, steam it first.
- Use shaved Pecorino cheese or Pecorino Romano cheese instead of Parmesan cheese.
- Add the cooked broccoli mixture into cooked pasta (with extra olive oil) to make it a delicious Italian broccoli pasta dish.
- Use slivered or sliced almonds instead of pine nuts. Add them the last 5 minutes of roasting.
Storage
Store in an airtight container in your refrigerator for a few days.
What to serve with Italian broccoli
Easy Baked Italian Sausage and Potato Recipe
Grilled Lemon Rosemary Chicken Breast
Sauteed Flounder with Garlic Lemon Butter Sauce
This roasted broccoli dish is one of those delicious recipes made with simple ingredients you’ll want to make again and again. It’s bursting with freshness, nuttiness, and cheesy goodness—perfect for a quick weeknight healthy recipes side dish and is sure to become one of your family favorites.
See more ITALIAN RECIPES.
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Roasted Broccoli with Pine Nuts, Basil and Parmesan Cheese
Ingredients
- 12 cups broccoli florets (about 2 large heads)
- 1/2 oz fresh basil
- 1/3 cup extra virgin olive oil
- 1/8 tsp garlic powder
- 3 tbsp pine nuts
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 5 oz shaved parmesan cheese (or 1 1/4 cup container)
- 1/2 tsp red pepper flakes (optional)
Instructions
- First, preheat oven to 425°F (220°C).
- Then, on a large baking sheet, toss broccoli florets with extra virgin olive oil, garlic powder, salt, and black pepper. Spread them in an even layer.
- Next, roast for 20-25 minutes, flipping halfway through, until the edges are golden brown and crispy.
- Meanwhile, while the broccoli roasts, toast the pine nuts. See below.
- Next, when the broccoli is done roasting, add the fresh basil leaves and drizzle with fresh lemon juice.
- Then, sprinkle with lemon zest, toasted pine nuts, and shaved Parmesan.
- Then, cover with aluminum foil for about 5 minutes and allow the cheese to melt a bit.
How to Toast the Pine Nuts
- First, heat a small dry skillet over medium-low heat. Then, add the pine nuts and toast for 2-3 minutes, stirring frequently, until they turn golden and fragrant. Be careful because they burn fast so, don't walk away.
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