Tuscan Roasted Broccoli

Tuscan Roasted Broccoli

Submitted by Michele Van Blair


  • 8 cups broccoli cut into bite-sized pieces
  • 2 tsp. minced garlic
  • 1 1/4 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 3-4 Tbsp. avocado or melted coconut oil
  • 1/3 cup Parmesan cheese
  • 1/4 cup roasted and salted pistachios coarsely crushed
  • 2 tsp. lemon zest
  • 1 1/2 Tbsp. lemon juice
  • 1 Tbsp. extra virgin olive oil


  • Preheat oven to 425 degrees. Divide and trim broccoli into bite-sized pieces. In a large bowl, toss broccoli with garlic, sea salt, black pepper, and pepper flakes. Drizzle 4-5 Tbsp. of oil over broccoli and mix, rubbing a thin coat of oil onto broccoli and garlic. Spread broccoli in a rimmed baking sheet in an even layer and roast for 15-20 minutes, until tender crisp and edges of broccoli and garlic are browned. Crush pistachios until some are the size of bread crumbs, mixed with larger coarse pieces. Toss parmesan cheese, pistachios, lemon zest, and lemon juice with broccoli and garlic and finish with a drizzle of olive oil.


This recipe is easy to prepare. Picky eaters, especially ones not crazy about broccoli will like this. It pairs very well with all kinds of meat and seafood. It is so delicious and quite different from typical vegetable side dishes I’ve had before. I sure hope you all enjoy it! ~ Michelle Van Blair