Roasted Baby Broccoli With Seasoned Breadcrumbs And Toasted Pine Nuts

This roasted baby broccoli (broccolini) recipe with toasted pine nuts and parmesan seasoned breadcrumbs couldn’t be easier, or more delicious!   The nutty flavor of the cheese, the crunch of the pine nuts, and the toasty breadcrumbs all marry together to make an already tasty veggie that much better.  And we love that this dish can be made in under 30 minutes! 

This is the perfect side dish for so many dishes.  It goes well with hearty pastas like spaghetti carbonara, rigatoni alla norma, or pasta alla genovese. 

And of course, green veggies pair well with roasts and meat dishes of all types.  I love it as a side dish to brasato al barolo or a juicy ribeye steak!

We also love roasted broccolini tossed with pasta!

All that’s needed for this recipe is 2 bunches of baby broccoli, breadcrumbs, pine nuts (pignoli nuts), parmesan cheese (we used Parmigiano Reggiano), olive oil, salt, pepper, dried oregano, and chili flakes.  Super simple ingredients!

How to make Italian style roasted baby broccoli 

Each numbered pic corresponds to the numbered written instructions below.

1. Begin by chopping off the bottom 1/2 inch of the washed baby broccoli.  Preheat oven to 425f and move the oven rack to the middle.
2. To a mixing bowl add 3/4 cup of plain breadcrumbs, 1/3 cup of grated parmesan cheese, 1/2 teaspoon chili flakes (or to taste), 1/2 tsp dried oregano, and a 1/4 cup of olive oil.  Mix well and set aside.

 

3. Lay the baby broccoli on a parchment paper-lined baking sheet and drizzle a 1/4 cup of olive oil all over the veggie.  Don’t be shy with the olive oil!  Season with 1 teaspoon of kosher salt and a 1/4 teaspoon of black pepper.  Roast the baby broccoli in the oven for 15 minutes.
4. Meanwhile, toast the pine nuts in a dry pan on low heat for 5-10 minutes.  Be careful as they tend to burn.  
5. Remove the roasted baby broccoli after 15 minutes.
6. Sprinkle the seasoned breadcrumbs all over the baby broccoli and return the pan to the oven for 5-10 minutes more.

7. Remove the sheet pan.  The breadcrumbs will be toasted and the veggies cooked through.
8. Sprinkle the toasted pine nuts on top.  If you like, but completely optional, drizzle some extra virgin olive on top.  Enjoy!

Top tips 

1. Do not overcrowd the baby broccoli.  If necessary use two pans.
2. Parchment paper makes an easy cleanup and prevents the veggies from sticking.
3. Pay attention to the pine nuts while toasting.  Use low heat and don’t get distracted.  I have definitely burned these once or twice😉.

More great Italian side dishes

• Baked cauliflower with cheese and breadcrumbs – Cauliflower florets baked with a mixture of breadcrumbs, Pecorino Romano, garlic, oregano, lemon, and white wine and baked until tender and golden.
• Baked artichoke hearts with seasoned breadcrumbs – Canned hearts baked with white wine and seasoned breadcrumbs.
• Baked asparagus with breadcrumbs – topped with garlic oil and fresh lemon zest.
• Italian potato casserole – Thin layers of potatoes, onions, and tomatoes with seasoned breadcrumbs.
• Italian garlic broccoli – Easy side dish that everyone will love.

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