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Roast tenderstem broccoli with parmesan and pine nut crumb in a Staub dish with za'atar carrots and sautéed potatoes on the side.

Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb

By: Deborah
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!
PREP: 5 minutes
COOK: 15 minutes
TOTAL: 20 minutes
Course: Side Dish
Cuisine: British
Servings: 4 people
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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.

 

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Nutrition

Calories: 161kcal | Carbohydrates: 16g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 212mg | Potassium: 63mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1456IU | Vitamin C: 76mg | Calcium: 125mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS roast broccoli recipe, roast vegetables, tenderstem broccoli recipe, vegetarian
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