Roasted Broccoli with Pecans is an easy, one pan side dish. Broccoli and pecans are tossed in an easy homemade lemon vinaigrette, roasted until brown, and sprinkled with a Parmesan cheese
I crave broccoli. That’s good news and bad news.
Good news is that broccoli is a powerhouse of vitamins, nutrients, fiber and all sorts of good things.
Bad news is that my cravings consume me. I fixate on my craving and eat it until I gorge myself out on it and then I don’t want it again for a long time. I’m starting to feel that way about steamed broccoli as we speak.
So…..I need to figure out a different way to cook broccoli that’s healthy, light and fast.
Previous experiences with roasted broccoli left me disappointed and unsatisfied. The taste was too strong and bitter. I’ve been known to roast any vegetable that didn’t run away from me so the cooking method isn’t to blame for my disappointment with roasted broccoli. Something about the application with this particular vegetable didn’t sit right with me.
So…..I need to fix it before I make myself sick of steamed broccoli and/or broccoli in general.
For some broccoli variation, check out this instapot recipe for Broccoli Cheddar Soup.
To tame down bitterness and a strong flavor, honey is a surefire cure. I mixed up a lemon garlic vinaigrette and added enough honey to balance it out. For a bit more sweetness and some crunch, pecans got called up to the show.
I tasted before I sprinkled the Parmesan just to make sure it’s necessary.
It’s necessary. Not too much, but just a sprinkle to add a bit of saltiness and sharpness.
I’ve got enough broccoli left in my refrigerator to make this once more. After it’s gone, I need to lay off broccoli and find another vegetable to pick on for a while. I think I’ll make Asian Broccoli before I go on a broccoli hiatus. If the idea of broccoli and pasta appeals to you, check out this recipe for Broccoli Pasta .Or, I’ll make this fantastic Best Broccoli Salad Recipe .
Think about serving this side dish alongside Grilled Nuggets .
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Roasted Broccoli with Pecans
yield: 4 to 6 servings as a side
Preheat oven to 400 degrees
Broccoli florets and pecans tossed in a lemon garlic vinaigrette and roasted until the broccoli browns. Honey tones down the bitterness and strong flavor of broccoli. Pecans add a touch of sweetness and crunch. Use your favorite cooking oil as a substitute for olive oil.
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup chopped pecans
1 pound (approx. 6 cups) fresh broccoli florets
1/4 cup grated Parmesan cheese
Whisk together first 6 ingredients. Stir in pecans. Set aside.
Place broccoli on a large baking sheets.
Pour dressing over broccoli and mix well.
Bake for 20 minutes or until broccoli starts to turn brown.
Remove from oven. Sprinkle with cheese.
Serve immediately.
Roasted Broccoli with Pecans
Ingredients
- Broccoli florets and pecans tossed in a lemon garlic vinaigrette and roasted until the broccoli browns. Honey tones down the bitterness and strong flavor of broccoli. Pecans add a touch of sweetness and crunch. Use your favorite cooking oil as a substitute for olive oil.
- yield: 4 to 6 servings as a side
- Preheat oven to 400 degrees
- Fresh broccoli and chopped pecans tossed in a lemon garlic vinaigrette and roasted.
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped pecans
- 1 pound approx. 6 cups fresh broccoli florets
- 1/4 cup grated Parmesan cheese
Instructions
- Whisk together first 6 ingredients. Stir in pecans. Set aside.
- Place broccoli on a large baking sheets.
- Pour dressing over broccoli and mix well.
- Bake for 20 minutes or until broccoli starts to turn brown.
- Remove from oven. Sprinkle with cheese.
- Serve immediately.
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