Roast Tenderstem Broccoli with Parmesan and Pine Nut Crumb
Tender and crispy broccoli with a cheesy crispy nutty crumb...a delicious side!
Ingredients
- 4 medium potatoes
- 2 sprigs of rosemary leaves picked
- 2 cloves garlic 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).