This crispy roast tenderstem broccoli with parmesan and pine nut crumb is a simple yet elegant side dish, packed with crunch and savoury flavour. Perfect for any meal!
David made it for the first time as a side to go with our Valentine's meal back in 2022. He also made our chilli and fennel roast chicken, with an optional gravy and a second side of garlic and rosemary hasselback potatoes. The 3 recipes went so well together... absolutely delicious!
The end result is tender and crispy broccoli with a cheesy crunchy nutty crumb. It's a delicious side to enjoy with chicken, fish, pork and steak!
Tips
- Broccoli – this recipe will also work well with a head of broccoli cut into florets.
- Vegan option - replace the parmesan with nutritional yeast or a plant-based parmesan alternative.
- Nut-free option - swap the pine nuts for sunflower seeds.
- Herbs and spices - try adding chilli flakes for heat or lemon zest for brightness.
- Cheese alternatives - try using crumbled feta or goat cheese instead of parmesan for a tangier flavour.
- This roast tenderstem broccoli with parmesan and pine nut crumb recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - simply cut the head of broccoli into smaller florets to ensure even roasting.
Ensure the broccoli is completely dry before roasting, and avoid overcrowding the tray so it can crisp up properly.
Yes - roast the broccoli and keep it in the fridge for up to 2 days. Reheat in the oven or air fryer to restore crispiness.
It pairs well with grilled meats, pasta dishes, or as part of a festive dinner spread.
Yes - walnuts, almonds, or hazelnuts would work well as substitutes for pine nuts.
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How to make this Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb
Ingredients
- 320g tenderstem broccoli, ends trimmed (see Tips)
- salt and freshly ground black pepper
- olive oil, to drizzle
- 25g lemon juice
For the crumb:
- 50g panko breadcrumbs
- 20g freshly grated parmesan cheese
- 15g pine nuts
- 1 tbsp olive oil
Instructions
- Heat the oven to 220C/fan 200C/gas 7. Place the broccoli in a single layer in a roasting tin, then season with salt and freshly ground black pepper and drizzle with some olive oil.
- Roast in the oven for 10 minutes. Meanwhile, mix the crumb ingredients well in a small bowl. After 10 minutes of cooking, remove the broccoli from the oven and sprinkle over the lemon juice. Then sprinkle over all of the crumb and return it to the oven to cook for a further 5 minutes, until the crumb is nicely golden. A delicious side to enjoy with chicken, fish, pork and steak!
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Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb
Equipment
Ingredients
- 320 g (11.3 oz) tenderstem broccoli ends trimmed (see Notes)
- salt and freshly ground black pepper
- olive oil to drizzle
- 25 g (0.9 oz) lemon juice
For the crumb:
- 50 g (1.8 oz) panko breadcrumbs
- 20 g (0.7 oz) freshly grated parmesan cheese
- 15 g (0.5 oz) pine nuts
- 1 tbsp olive oil
Instructions
- Heat the oven to 220C/fan 200C/gas 7. Place the broccoli in a single layer in a roasting tin, then season with salt and freshly ground black pepper and drizzle with some olive oil.
- Roast in the oven for 10 minutes. Meanwhile, mix the crumb ingredients well in a small bowl. After 10 minutes of cooking, remove the broccoli from the oven and sprinkle over the lemon juice. Then sprinkle over all of the crumb and return it to the oven to cook for a further 5 minutes, until the crumb is nicely golden. A delicious side to enjoy with chicken, fish, pork and steak!
Notes
- Broccoli – this recipe will also work well with a head of broccoli cut into florets.
- Vegan option - replace the parmesan with nutritional yeast or a plant-based parmesan alternative.
- Nut-free option - swap the pine nuts for sunflower seeds.
- Herbs and spices - try adding chilli flakes for heat or lemon zest for brightness.
- Cheese alternatives - try using crumbled feta or goat cheese instead of parmesan for a tangier flavour.
- This roast tenderstem broccoli with parmesan and pine nut crumb recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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