Average: 5 (1 vote)
Active time
15 minutes
Total time
30 minutes
6 servings

2 heads broccoli, chopped into florets

1 lemon

1 tablespoon plus 1 teaspoon olive oil

1 clove garlic, minced

¼ cup pine nuts

1 teaspoon lemon zest

1 teaspoon red pepper flakes

Salt and pepper to taste

  1. Heat oven to 385°F.
  2. Line a sheet pan with parchment paper. Spread out broccoli florets and drizzle with 1 tablespoon olive oil. Add 2 halves of a lemon. Roast for 25 minutes.
  3. While broccoli is roasting, turn a saucepan to low heat. Add 1 teaspoon olive oil.
  4. Add garlic and sauté for 2 minutes until it is fragrant.
  5. Add pine nuts. Cook for about 2 minutes, stirring constantly, until they start to turn slightly golden brown. Remove from heat.
  6. In a large bowl, mix broccoli with garlic and pine nuts. Squeeze lemon juice and combine well.
  7. Top with lemon zest and red pepper flakes. Add salt and pepper to taste.

Recipe courtesy of Emilia Petrucci and Oldways. Media: contact us for permission to reprint and for a hi-res image.


Calories: 80
Total Fat: 6g
Saturated Fat: 1g
Sodium: 24mg
Carbohydrate: 5.5g
Fiber: 2.4g
Sugar: 1.3g
Added Sugar: 0g
Protein: 3g

Yield: 6 servings

How'd it Taste?

Yum! I am a Broccoli freak- although crispier & crunchier is nicer
I made this without the pine nuts and was stilll great. I added a bit more of olive oil and more lemon juice. It came out wonderful.

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