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Roasted Broccolini with Garlic, Pine Nuts, and Parmesan

Roasted Broccolini with Garlic, Pine Nuts, and Parmesan

I picked up some broccolini and roasted it until tender then tossed it with pine nuts and Parmesan. It was a simple side dish that paired nicely with the Roasted Portobello Mushrooms Stuffed with Spinach and Tomatoes and tasted fantastic. My kids gobbled up all of their portions with NO complaints. I’d say that is a success! Quick and easy side dishes are my favorite ones to make.

Roasted Broccolini with Garlic, Pine Nuts, and Parmesan

How to Make Roasted Broccolini with Garlic, Pine Nuts, and Parmesan

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Toss the broccolini with olive oil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.

Roasted Broccolini with Garlic, Pine Nuts, and Parmesan

Place into the oven and roast for 10-12 minutes. Once it’s fork-tender, remove it from the oven and toss with the minced garlic. Place back into the oven and cook for another 2 minutes. Side Note: 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.

Roasted Broccolini with Garlic, Pine Nuts, and Parmesan

 

Roasted Broccolini with Garlic, Pine Nuts, and Parmesan

Roasted Broccolini with Garlic, Pine Nuts, and Parmesan

Total Time: 15 minutes
Servings: 4

Instructions

  • 2 tsp 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

Notes

Preheat the oven to 400 degrees. Coat a baking dish with 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 it from the oven and toss with the minced garlic. Place back into the oven and cook for another 2 minutes. Side Note: 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.
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14 Comments

  1. Oh, I love great new ways to serve green veggies! This looks wonderful.

  2. What a beautiful-looking and healthy dish!!

  3. I roast broccoli often, but never broccolini. That’s going to change! This is awesome looking stuff. Really inspired dish — thanks.

  4. 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.

    1. Tammy,

      Sorry! I have corrected the recipe. I used two small cloves of minced garlic.

      Pam

  5. Kim in MD says:

    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!

  6. thank you so much for letting me know about the correction. I just love your site.

  7. Broccoli in all its forms tastes so much better roasted. This looks like a great side, Pam.

  8. I love roasted broccoli but have never thought to roast broccolini! Good call.

  9. 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.