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Roasted Baby Broccoli With Seasoned Breadcrumbs

Baby broccoli is roasted until tender and finished with deliciously seasoned breadcrumbs and toasted pine nuts.
Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 342kcal
Author James


  • 2 bunches baby broccoli
  • ¾ cup plain breadcrumbs
  • ¼ cup pines nuts
  • cup grated parmesan cheese
  • ½ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon chili flakes
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper


  • Chop a ½ inch off the stems of the baby broccoli. Coat baby broccoli with a ¼ cup of olive oil and season with 1 teaspoon of kosher salt and a ¼ 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 ¼ 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!


  • 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.


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