I’m sharing side dish secrets, beginning with Parmesan roasted broccoli—one of the simplest, most satisfying vegetable sides you can make.
Welcome to Side Dish Sundays!
Here’s the thing: I often struggle with side dishes. Not every day, but frequently enough that I wanted to start sharing a few reliable, delicious sides. Switching up a side can make weeknight dinners feel new again, and I’m building a collection I actually use.
Early in 2019 I shared a long list of lunch ideas, and many of you asked for a similar roundup of side dishes. I don’t have every answer yet, but I plan to post sides one or two times a month so we can expand our repertoire. By the end of the year I hope to have 20–30 reliable side recipes—some very simple and some a little more involved. I’ll also suggest main dishes that pair well with each side.
I wanted to start with a super easy, classic broccoli recipe many of you might already know. This Parmesan roasted broccoli has genuinely changed how often I eat broccoli—I can honestly eat it every day. My kids like it, too, and the flavor is addictive: crisped florets, toasty pine nuts, and salty, nutty Parmesan. It’s a texture-rich, flavorful side that’s fast and forgiving.
The recipe is inspired by Ina Garten, but I simplify it: olive oil, Parmesan, pine nuts, salt, and pepper. That’s all you need to make broccoli irresistible.
Why it’s great
It’s delicious straight from the oven, but leftovers are fantastic tossed into grains like quinoa or whole wheat orzo. I often combine it with pasta—chickpea pasta plus roasted broccoli and a drizzle of olive oil is one of my favorite quick dinners. It’s filling, full of flavor, and consistently the most frequently made side in my kitchen (aside from kale chips).
Best meals to serve with Parmesan Roasted Broccoli:
This roasted broccoli pairs well with so many mains. A few favorites from my kitchen:
Best Ever Lemon Roasted Chicken
Skillet Smothered Chicken and Mushrooms
30 Minute Cajun Salmon with Salted Lime Butter
Red Wine Marinated Flank Steak with Caprese Salsa
Pesto Chicken Parmesan Sliders
Chili Garlic Chicken Skewers with Greek Yogurt Dip
Smoky Homemade Sloppy Joes
Havarti and Arugula Grilled Cheese with Smoky Bacon Jam
Lasagna Bolognese
Butternut Goat Cheese Stuffed Pork Tenderloin
Pan Crisped Salmon with Dijon Cream and Garlic Butter Breadcrumbs
Garlic Brown Sugar Flank Steak with Chimichurri
Parmesan Roasted Broccoli
Parmesan Roasted Broccoli
2 generously
5 mins
20 mins
25 mins
Pin Recipe
Ingredients
- 2 heads broccoli, cut into florets
- 2 tablespoons olive oil
- 1/4 cup raw, unsalted pine nuts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 to 3 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and spray or oil it lightly.
- Spread the broccoli on the sheet and drizzle with the olive oil. Scatter the pine nuts over the florets, then season with salt, pepper, and Parmesan.
- Roast for 20 to 25 minutes, until the broccoli is golden and the pine nuts are toasted. Watch closely toward the end so the pine nuts don’t burn. Remove from the oven, sprinkle with additional Parmesan if desired, and serve immediately.
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The crunchy browned bits are my favorite—those edges make this broccoli feel like a treat.