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Broccoli with lemon and pine nuts


The lemon vinaigrette with broccoli is delicious. Pine nuts adds a little flair.

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Rate this recipe 4.3/5 (6 Votes)


  • 1 large head broccoli (1 to 1 1/2 lbs) sliced lengthwise into long pieces
  • 3 T olive oil
  • Kosher salt and freshly ground pepper
  • 2 T pine nuts
  • 1 small shallot, minced
  • 1 T lemon juice
  • 2 T olive oil
  • Grated lemon zest



Step 1

Preheat oven to 350. Spread the broccoli in a shallow roasting pan, toss it with 3 T olive oil and season lightly with salt and pepper. Roast for about 40 minutes, tossing halfway through until the broccoli is tender and brown.
In a small dry skillet, toast the pine nuts over medium-low heat for 2 to 3 minutes, or until they darken a shade or two and are fragrant. Shake the pan to prevent them from burning. Remove from heat and let cool.
Whisk together the shallot, lemon juice, and 1/2 teas of salt, stirring until the salt dissolves in the lemon juice. Whisk in the 2 T olive oil.
Transfer the broccoli to a serving platter and drizzle the lemon vinaigrette over it. Scatter the pine nuts over the broccoli.

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