Broccoli With Parmesan And Walnuts Recipes

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ROASTED BROCCOLI AND WALNUTS



Roasted Broccoli and Walnuts image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 bunches broccoli , cut into 2-inch-long florets
1/2 cup chopped walnuts
1/2 teaspoon red pepper flakes
6 cloves garlic , roughly chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

ROASTED PARMESAN BROCCOLI WITH POMEGRANATES AND WALNUTS



Roasted Parmesan Broccoli with Pomegranates and Walnuts image

Provided by Ali Maffucci

Time 40m

Number Of Ingredients 8

3 bunches of broccoli (tough stems cut off and florets and remaining stems sliced)
olive oil (about 3 tablespoons)
1 teaspoon garlic powder
salt and pepper
1/3 cup grated Parmesan cheese*
1/3 cup chopped walnuts
1/4 cup pomegranate arils (or more, if you like more!)
*don't grate until prompted to in recipe (to save time.)

Steps:

  • Preheat the oven to 400 degrees. Lay the broccoli out on a baking sheet and brush with olive oil. Season with garlic powder, salt, and pepper. Roast for 30-35 minutes or until fork tender, flipping halfway through or as any broccoli florets begin to burn.
  • While broccoli cooks, grate the Parmesan and set aside. Place the walnuts in a small skillet over medium-high heat and cook, shaking the pan often, until fragrant and lightly browned, about 5 minutes. Set aside.
  • Once broccoli is cooked, immediately transfer to a serving platter and garnish with Parmesan cheese, walnuts, and pomegranates.

PARMESAN-ROASTED BROCCOLI



Parmesan-Roasted Broccoli image

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  • Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

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