Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Roasted Broccoli with Lemon and Pine Nuts 5.0 (2,054) 1 Review Slideshow: Roasted Vegetables By Melissa Rubel Jacobson Melissa Rubel Jacobson Melissa Rubel Jacobson crafted numerous sweet and savory recipes for Food & Wine, including a tropical snack mix that was named one of the publication’s 40 best recipes of 2018. Food & Wine's Editorial Guidelines Updated on December 5, 2019 Save Rate PRINT Share Close Photo: © Iain Bagwell. Food styling by Simon Andrews. Active Time: 15 mins Total Time: 40 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick 1/4 cup extra-virgin olive oil Kosher salt Freshly ground pepper 1 1/2 tablespoons pine nuts 2 teaspoons fresh lemon juice 1 teaspoon minced shallot Directions Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender. Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes. In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a serving bowl. Add the dressing and toasted pine nuts, toss well and serve. Originally appeared: April 2014 Rate It Print