Roasted Broccoli with Shallots, Pine Nuts, and Parmesan

I wanted a simple yet hearty side dish to pair with the garlic rice and apricot-glazed chicken thighs I was making for dinner. After looking through the fridge, I decided on this roasted broccoli with shallots, pine nuts, and parmesan recipe. This easy broccoli side dish recipe was so delicious that even my daughter, who isn’t a fan of broccoli, enjoyed it. This roasted broccoli paired nicely with the rest of the meal.

Roasted Broccoli with Shallots, Pine Nuts, and Parmesan

Ingredients:

• ½ lb fresh broccoli, rinsed and trimmed into florets
• 1 tbsp olive oil
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 2 tbsp pine nuts, toasted
• 1 small shallot, sliced thinly
• Zest from ½ lemon
• Parmesan cheese, shaved
• Lemon wedges, for serving

 

How to Make Roasted Broccoli with Shallots, Pine Nuts, and Parmesan

Preheat the oven to 425 degrees. Line a baking sheet with parchment or foil.

Place the broccoli in a bowl and toss together with ½ tablespoon of olive oil, garlic, half the lemon zest, sea salt, and pepper, and toss to combine.

Pour the broccoli onto a baking sheet and place it in the oven to roast until it is tender, about 8-10 minutes.

While the broccoli is roasting, heat the remaining ½ tablespoon of olive oil in a large skillet over medium heat. Add the shallots and cook, stirring often until caramelized, about 3-4 minutes. Season with sea salt and remove from the pan.

Place the skillet back on the stove over medium heat and add the pine nuts. Cook, stirring occasionally, for 2-3 minutes or until toasted.

Remove the broccoli from the oven and toss with the caramelized shallots, pine nuts, remaining lemon zest, and Parmesan cheese. Serve with lemon wedges.

Serve immediately. Enjoy.