This Best Broccoli Ever will become a weeknight favorite. You won't believe how good green vegetables can be. The broccoli is roasted and topped with pine nuts and prosciutto. {gluten free}
This broccoli is sooo amazing that I've been eating it for lunch all week. It could be a star dish this Thanksgiving if you want to pass on the green bean casserole. I never liked those fried onions anyway. Not only will the adults like it but the kid's table will be swooning over the broccoli.
Trust me. It's a hit!
Broccoli has never been my favorite vegetable. I grew up eating it overcooked and swimming in butter - sorry mom - I love you! My first good experience with broccoli was Ina Garten's oven roasted broccoli. It is so delicious. Who knew vegetables could be so good? She taught me to roast them at high heat. You rock Ina!
This recipe was inspired by my favorite asparagus dish from Food 52. It's called Absurdly Addictive Asparagus and it is just that. It has butter, pancetta and leeks. That's a worthy combination in my book. Try this because it will not disappoint.
Need More Broccoli In Your Life?
- Cauliflower Broccoli Alfredo Bake - Keto
- Sheet Pan Lemon Broccoli Soup with Broccolini
- Roasted Broccolini
- Quinoa Stuffed Peppers with Broccoli
Best Broccoli Ever
Ingredients
- 3 cups broccoli florets cut off, no stems
- 2 tablespoon olive oil
- ¼ cup prosciutto cubed
- ¼ cup pine nuts
- 2 cloves garlic chopped
- Lemon juice and zest
Instructions
- Preheat oven to 425 degrees.
- Put broccoli in a bowl and mix with olive oil. prosciutto, pine nuts and garlic. Pour out on a sheet pan lined with foil or parchment.
- Roast for 15-20 minutes. Be careful of the pine nuts. If they are left alone they will burn so stir often.
- When browned remove from oven and top with zest and juice of one lemon. Sprinkle with one handful of grated parmesan. Serve immediately.
KATHY DWYER
Loved it! Everyone loved it. I also eliminated the nuts on a repeat day and it was equally tasty. I could see substituting bacon for prosciutto and walnuts for pine nuts without loosing the flavor in future.
Karen Kelly
So glad you liked it!