I wanted a simple yet hearty side dish to go with the Apricot-Glazed Chicken Thighs. After looking through my vegetable drawer, I decided on broccoli. It was a very cold and rainy day so I decided to roast the broccoli then top it with caramelized shallots and toasted pine nuts as well as some shaved Parmesan cheese. It was a very delicious side dish that even my daughter, who isn’t a fan of broccoli, enjoyed it. This roasted broccoli paired nicely with the chicken and brown rice I served for dinner.Roasted Broccoli with Shallots, Pine Nuts and Parmesan: Recipe and photos by For the Love of Cooking.net
- 1/2 lb fresh broccoli, rinsed and trimmed into florets
- 3 tsp olive oil (divided)
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1-2 tbsp pine nuts, toasted
- 1 small shallot, sliced thinly
- Zest from 1/2 lemon
- Parmesan cheese, shaved
Preheat the oven to 425 degrees.
Place the broccoli into a bowl and toss together with the 2 teaspoons of olive oil, garlic, half the lemon zest, sea salt and pepper then toss to combine. Pour the broccoli into the baking dish and roast in the oven until the broccoli is tender, about 8-10 minutes.
While the broccoli is roasting, heat the oil in a skillet over medium heat; add the shallots and cook, stirring often until caramelized, about 3-4 minutes. Season with sea salt and remove from the pan. Place the pan back on the stove over medium heat and add the pine nuts, cook, stirring occasionally for 2-3 minutes or until toasted.
Remove the broccoli from the oven and toss with the caramelized shallots, pine nuts, remaining lemon zest, and Parmesan cheese. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net