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! 

Grey plate with roasted baby broccoli and toasted pine nuts.

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!

Ingredients shown on cutting board: baby broccoli, parmesan cheese, pine nuts, breadcrumbs, and chili flakes.

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.

 

Roasted broccoli with seasoned breadcrumbs recipe process shot collage group one.

  1. 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.
  2. Meanwhile, toast the pine nuts in a dry pan on low heat for 5-10 minutes.  Be careful as they tend to burn.  
  3. Remove the roasted baby broccoli after 15 minutes.
  4. Sprinkle the seasoned breadcrumbs all over the baby broccoli and return the pan to the oven for 5-10 minutes more.

Recipe process shot collage group two.

  1. Remove the sheet pan.  The breadcrumbs will be toasted and the veggies cooked through.
  2. 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😉.

Parchment paper lined sheet pan with roasted baby broccoli.

More great Italian side dishes

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Roasted Baby Broccoli With Seasoned Breadcrumbs

4.75 from 4 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
Baby broccoli is roasted until tender and finished with deliciously seasoned breadcrumbs and toasted pine nuts.

Ingredients 

  • 2 bunches baby broccoli
  • 3/4 cup plain breadcrumbs
  • 1/4 cup pines nuts
  • 1/3 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Instructions 

  • Chop a 1/2 inch off the stems of the baby broccoli. Coat baby broccoli with a 1/4 cup of olive oil and season with 1 teaspoon of kosher salt and a 1/4 teaspoon of black pepper on all sides.
  • Roast the baby broccoli for 15 minutes at 425f on the middle oven rack.
  • While roasting mix the breadcrumbs, oregano, chili flakes, grated parmesan, and 1/4 cup olive oil together to form the seasoned breadcrumbs.
  • Toast the pine nuts on low heat for 5-10 minutes until golden.
  • Remove baby broccoli after 15 minutes and top with the seasoned breadcrumbs. Roast for 5-10 minutes more or until the breadcrumbs are toasted and golden brown.
  • When finished sprinkle the toasted pine nuts on top and serve. Enjoy!

Notes

  • Do not overcrowd the baby broccoli.  If necessary use two pans.
  • Parchment paper makes an easy cleanup and prevents sticking.
  • Pay attention to the pine nuts while toasting.  Use low heat and remove once golden.

Nutrition

Calories: 342kcal | Carbohydrates: 4.8g | Protein: 6.7g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 760mg | Potassium: 225mg | Fiber: 1.7g | Sugar: 1.3g | Calcium: 148mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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