For a deliciously healthy side dish, try these tender, roasted broccoli florets topped with crunchy toasted pine nuts!

If you’re looking for a vegetarian dish that could work as both a side or a simple main dish, this roasted broccoli recipe will do the trick. Top it off with toasted golden brown pine nuts for a dish that everyone will love.

Start by tossing the broccoli florets with extra virgin olive oil in a large mixing bowl. Then, spread the florets out evenly onto a parchment-lined baking sheet and season them with sea salt and ground paprika. Roast at 400°F for half an hour, or until they are brown and tender. Make sure to toss the broccoli florets after 15 minutes of roasting so that they cook evenly.

Want to go Paleo? Not sure where to start?
Start with this FREE Paleo For Beginners Guide Today!

As the broccoli roasts, toast the pine nuts in a dry skillet until golden and crunchy. Use a wooden spoon to stir continuously and keep an eye on them since they may burn easily.

Serve the roasted broccoli florets topped with pine nuts and enjoy!

Felicia Lim

Roasted Broccoli with Toasted Pine Nuts

Share on Facebook Pin It Tweet Email It

Total time:40 mins

Cook Time:30 mins 30 minutes

Prep Time: 10 mins 10 minutes

Serves:2

Roasted Broccoli with Toasted Pine Nuts

Recipe by: Felicia Lim

For a deliciously healthy side dish, oven-roast broccoli florets until tender and top with crunchy toasted pine nuts.

Tools

• Baking sheet
• Parchment paper
• Large mixing bowl
• Skillet

Ingredients

• 1 large head broccoli, cut into florets with some stem
• 5 T olive oil
• 1 t ground paprika
• 1 t sea salt
• 3 T pine nuts

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Toss the broccoli florets in a large mixing bowl with the olive oil until the florets are evenly coated with oil.
• Transfer the florets to the prepared baking sheet and season with salt and paprika.
• Roast the broccoli florets for 30 minutes, tossing halfway through, until the florets are brown on the edges and tender throughout.
• While the florets are in the oven, toast the pine nuts in a dry skillet over medium heat until they are golden brown (approximately 4 minutes), using a wooden spoon to stir constantly so that they do not burn.
• Serve the roasted broccoli topped with the toasted pine nuts.

Tip: If you don’t like spicy food, you can swap out the paprika for black pepper, rosemary, or any other spice of your choice!

Looking for Paleo ingredients? Here’s what we recommend:
Extra virgin olive oil (Sky Organics)

(You’ll Also Love: Hearty Cranberry Honey Broccoli Salad)