Best Broccoli With Parmesan And Walnuts Recipes

ROASTED BROCCOLI & WALNUT PASTA

Steps:

• Preheat the oven to 450°F. Spread the broccoli florets onto a sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. Toss to coat. Roast broccoli 12-15 minutes, turning once.
• Prepare pasta according to the package - cooking to al dente. Reserve 1/2 cup pasta water. Drain.
• Heat the remaining olive oil over medium-high heat in a large saute pan. Add the garlic and red pepper flakes. Cook until fragrant, about 2 minutes.
• Reduce the heat to low. Add the hot pasta, broccoli and walnuts. Sprinkle with shredded parmesan. Add reserved pasta water starting with ¼ cup until desired sauciness is achieved. Toss to coat. Top with a bit more parmesan if desired. Serve.

ROASTED PARMESAN BROCCOLI WITH POMEGRANATES AND WALNUTS

Steps:

• Preheat the oven to 400 degrees. Lay the broccoli out on a baking sheet and brush with olive oil. Season with garlic powder, salt, and pepper. Roast for 30-35 minutes or until fork tender, flipping halfway through or as any broccoli florets begin to burn.
• While broccoli cooks, grate the Parmesan and set aside. Place the walnuts in a small skillet over medium-high heat and cook, shaking the pan often, until fragrant and lightly browned, about 5 minutes. Set aside.
• Once broccoli is cooked, immediately transfer to a serving platter and garnish with Parmesan cheese, walnuts, and pomegranates.

OVEN ROASTED BROCCOLI WITH PARMESAN

Steps:

• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet lined with parchment paper or silicone sheet. Spread them in one layer.
• Sprinkle with Parmesan cheese and roast in the oven at 230°C, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve hot or warm.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

ROASTED BROCCOLI AND WALNUTS

Steps:

• Preheat the oven to 450 degrees F.
• Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

PARMESAN ROASTED BROCCOLI

Steps:

• Preheat oven to 425°. Cut broccoli crowns into quarters from top to bottom. Drizzle with oil; sprinkle with salt, pepper and pepper flakes. Place in a parchment-lined 15x10x1-in. pan., Roast until crisp-tender, 10-12 minutes. Sprinkle with garlic; roast 5 minutes longer. Sprinkle with cheese; roast until cheese is melted and stalks of broccoli are tender, 2-4 minutes more. Sprinkle with lemon zest.

QUICK AND EASY GARLIC BROCCOLI WITH PARMESAN

Steps:

• Place broccoli in a microwave-safe dish and microwave on high until defrosted, 3 to 4 minutes; they should be defrosted but not cooked all the way.
• Add 1/4 cup Parmesan and garlic, stir, and cook for another 2 to 3 minutes. Season with salt and pepper and stir.
• Serve with extra Parmesan sprinkled over top.

BLISTERED BROCCOLI PASTA WITH WALNUTS, PECORINO AND MINT

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
• Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
• Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
• Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.