• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb

Published: Mar 11, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb, Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb
Jump to Recipe Print Recipe

This roast tenderstem broccoli with parmesan and pine nut crumb recipe is one of our own that David made for the first time as a side to go with our Valentine's meal on Sunday 13 February this year.   He also made our chilli and fennel roast chicken, with an optional gravy and a second side of garlic and rosemary hasselback potatoes.  The 3 recipes went so well together... absolutely delicious!

The end result is tender and crispy broccoli with a cheesy crispy nutty crumb.   It's a delicious side to enjoy with chicken, fish, pork and steak!

Tips

  • Broccoli – this recipe will work well with a head of broccoli cut into florets.
  • This roast tenderstem broccoli with parmesan and pine nut crumb recipe is easily adapted if you’re cooking for less or more people.   The first time we made it, we halved the recipe to serve 2 (the photos are half the recipe).

Other Recipes

You might also like to try:

  • side dishes

Latest Recipes

  • Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb, Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb
    Beef Rendang
  • Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb, Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb
    Chilli Cornbread Pie
  • Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb, Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb
    Chicken Mulligatawny
  • Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb, Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb
    Tuscan Style Ribollita

Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb, Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb

Ingredients

  • 4 medium potatoes
  • 2 sprigs of rosemary, leaves picked
  • 2 garlic cloves, finely sliced
  • salt and freshly ground black pepper
  • olive oil, to drizzle
For the crumb:
  • 50g panko breadcrumbs
  • 20g freshly grated parmesan cheese
  • 15g pine nuts
  • 1 tbsp olive oil

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Instructions

  1. Heat the oven to 220C/fan 200C/gas 7. Place the broccoli in a single layer in a roasting tin, then season with salt and freshly ground black pepper and drizzle with some olive oil.
  2. Roast in the oven for 10 minutes. Meanwhile, mix the crumb ingredients well in a small bowl.   After 10 minutes of cooking, remove the broccoli from the oven and sprinkle over the lemon juice.  Then sprinkle over all of the crumb and return it to the oven to cook for a further 5 minutes, until the crumb is nicely golden.  A delicious side to enjoy with chicken, fish, pork and steak!
Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb, Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb, Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb

Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb

Deborah
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine british
Servings 4 people
Calories 287 kcal

Ingredients
  

  • 4 medium potatoes
  • 2 sprigs of rosemary leaves picked
  • 2 garlic cloves finely sliced
  • salt and freshly ground black pepper
  • olive oil to drizzle

For the crumb:

  • 50g panko breadcrumbs
  • 20g freshly grated parmesan cheese
  • 15g pine nuts
  • 1 tbsp olive oil

Instructions
 

  • Heat the oven to 220C/fan 200C/gas 7. Place the broccoli in a single layer in a roasting tin, then season with salt and freshly ground black pepper and drizzle with some olive oil.
  • Roast in the oven for 10 minutes. Meanwhile, mix the crumb ingredients well in a small bowl.   After 10 minutes of cooking, remove the broccoli from the oven and sprinkle over the lemon juice.  Then sprinkle over all of the crumb and return it to the oven to cook for a further 5 minutes, until the crumb is nicely golden.  A delicious side to enjoy with chicken, fish, pork and steak!

Notes

  • Broccoli – this recipe will work well with a head of broccoli cut into florets.
  • This roast tenderstem broccoli with parmesan and pine nut crumb recipe is easily adapted if you’re cooking for less or more people.   The first time we made it, we halved the recipe to serve 2 (the photos are half the recipe).

 

You might also like to try:
  • side dishes
Keyword roast dinner, roast veg, Sunday roast, vegetarian
« Garlic and Rosemary Hasselback Potatoes
Keralan Fish Curry »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy