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Roasted Broccoli with Almond Parsley Pesto

Total time 30 mins

Serves 10 to 12

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.


  • 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

Nutrition 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

How to Make It

  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.