Roasted Broccolini with Garlic, Pine Nuts, and Parmesan
I picked up some broccolini and made this easy roasted broccolini with garlic, pine nuts, and parmesan recipe to pair with roasted portobello mushrooms stuffed with spinach and tomatoes and crusty roasted garlic rustic bread. My husband and I loved it, and my kids devoured their portions with NO complaints–I’d say that’s a success!
Roasted Broccolini with Garlic, Pine Nuts, and Parmesan
Instructions:
- 1 tbsp olive oil
- 6 oz Broccolini
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 small cloves of garlic, minced
- 1 tbsp toasted pine nuts
- 1 tbsp Parmesan, shredded
How to Make Roasted Broccolini with Garlic, Pine Nuts, and Parmesan
Preheat the oven to 400 degrees. Coat a baking dish with olive oil cooking spray.
Toss the broccolini with olive oil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.
Place into the oven and roast for 10-12 minutes.
Once it’s fork-tender, remove from the oven and toss with the minced garlic.
Place back in the oven and cook for another 2 minutes. Side Note:Â Cooking the garlic for only a few minutes prevents it from burning and overpowering the broccolini.Â
Remove from the oven and place into a serving dish. Sprinkle the top with toasted pine nuts and shredded Parmesan cheese. Serve immediately. Enjoy.
Equipment
- Baking Dish or Baking Sheet
Ingredients
- 1 tbsp olive oil
- 6 oz Broccolini
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
- 2 small cloves of garlic minced
- 1 tbsp toasted pine nuts
- 1 tbsp Parmesan shredded
Instructions
- Preheat the oven to 400 degrees. Coat a baking dish or baking sheet with olive oil cooking spray.
- Toss the broccolini with olive oil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.
- Place into the oven and roast for 10-12 minutes.
- Once it's fork-tender, remove from the oven and toss with the minced garlic.
- Place back in the oven and cook for another 2 minutes. Side Note:Â Cooking the garlic for only a few minutes prevents it from burning and overpowering the broccolini.
- Remove from the oven and place into a serving dish. Sprinkle the top with toasted pine nuts and shredded Parmesan cheese. Serve immediately. Enjoy.
Broccolini is one of my favourite vegetables so I will try this next time I buy some 🙂
I love roasted veggies, look delicious Pam!
Oh, I love great new ways to serve green veggies! This looks wonderful.
What a beautiful-looking and healthy dish!!
I roast broccoli often, but never broccolini. That’s going to change! This is awesome looking stuff. Really inspired dish — thanks.
Where is the garlic in the ingredients part of the recipe. How much garlic do you use? thank you in advance for your update or comment.
Tammy,
Sorry! I have corrected the recipe. I used two small cloves of minced garlic.
Pam
Don’t see broccolini over here..this looks scrumptious!
Roasted vegies are always welcome and this looks so yummy! Sounds very flavoursome and yummy!!!
Yum! This reminds me of my favorite roasted broccoli recipe from Ina Garten, which is amazing. Her recipe includes lemon juice and zest and some slivered basil (which is optional in my opinion). If you think you don’t like broccoli or broccolini, try roasting it- you will love it!
thank you so much for letting me know about the correction. I just love your site.
Broccoli in all its forms tastes so much better roasted. This looks like a great side, Pam.
I love roasted broccoli but have never thought to roast broccolini! Good call.
Another delicious, easy recipe. It reminded me of a healthy version of garlic fries. Cheesy, garlicky goodness with a nice sweet crunch from the pine nuts. Will make again.