Roasted Broccoli with Almond Parsley Pesto


Roasting, as opposed to steaming, deepens the flavor and color of broccoli, and makes it a nice change from bright, light steamed broccoli. It's delicious with this hearty, unusual pesto.

Serves 10 to 12


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2 pounds broccoli florets
About 1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 cups Almond Parsley Pesto


Total: 30 Minutes

1. Preheat oven to 425°. Cut broccoli florets in half through the stem so they'll lie flat while roasting for nice, even browning. Divide broccoli between 2 large rimmed baking sheets.

2. Drizzle 1/4 cup oil over broccoli, sprinkle with salt and pepper, and turn until well coated.

3. Roast, switching pan positions and turning broccoli with tongs halfway through cooking, until tender-crisp and beginning to brown on the bottom, 10 to 15 minutes. Drizzle with oil.

4. To serve, spread a layer of pesto on a platter. In a bowl, gently toss broccoli with more pesto and arrange on platter.

Created date

October 2016

Nutritional Information

Calories 271
Caloriesfromfat 87 %
Protein 4.9 g
Fat 27 g
Satfat 4 g
Carbohydrate 6.3 g
Fiber 3.4 g
Sodium 200 mg
Cholesterol 2.2 mg