Easy, Tasty Roasted Broccoli
Roasted broccoli with diced red bell pepper, pine nuts, crisp Panko, Parmesan and a squeeze of lemon make an easy side dish that everyone (even picky eaters) will love!
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Servings: 4 servings
Calories: 268kcal
Equipment
Ingredients
- 2-3 medium broccoli crowns
- 1 medium red bell pepper, diced or cut into strips
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- juice from a lemon wedge
Topping
- ¼ cup pine nuts
- ¼ cup finely grated Parmesan cheese
- 1 tablespoon Panko breadcrumbs, heaping
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 425℉. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Remove the broccoli florets from the crown and slice them to get the best roasting area per floret (see post for tips.)
- Dice or slice the bell pepper.
- In a large mixing bowl, toss the broccoli and red bell pepper with olive oil, garlic, salt, pepper and lemon juice until the veggies are well coated. Spread veggies on the baking sheet, making sure they are spaced out and in a single layer
- In a smaller bowl or measuring cup, toss together the ingredients for the topping. Sprinkle toppings over the broccoli and bell pepper and bake in preheated oven for 15 minutes or until edges of broccoli are browned.
- Remove from oven and serve hot!
Video
Notes
- Chop the broccoli into roughly the same size florets. This makes sure everything cooks evenly and gets done about the same time.
- Make sure the veggies are in a single layer and have a little space around them to keep the broccoli from being soggy.
- Toast the Topping Separately. For a crunchy wow, toast the pine nuts and breadcrumbs together for 2 minutes before adding them to the rest of the topping ingredients and sprinkling them over the broccoli.
- To prep this recipe the day before, chop the broccoli and bell pepper. Toss them in the olive oil, garlic, salt, pepper and lemon juice until well coated, then cover with plastic wrap and store in the refrigerator. When it's time to cook, spread the veggies on the baking, make + add the topping and roast as directed.
- For Storing and Reheating information + recipe variation suggestions, see recipe post.
- Nutritional information is an estimate at best. If you have special dietary needs, please use your own calculations to care for your health
Nutrition
Calories: 268kcal | Carbohydrates: 26g | Protein: 12g | Fat: 16g | Sodium: 520mg | Sugar: 7g