Roasted tenderstem broccoli with parmesan and toasted pine nuts is a simple, yet elegant and flavourful dish, making it the perfect side to compliment almost any main meal.
Roasted to perfection in under 15 minutes with slightly crispy, chargrilled bits, then topped with the all-important Parmesan – broccoli’s best friend.
Toasted pine nuts are the pièce de résistance, taking this simple veggie to a whole new level of sophistication.
In this post, we will also provide you with six more ways to cook tenderstem broccoli, so read on.
What’s to love about this recipe
- Ready in under 15 minutes – ideal for a quick family weeknight dinner or a festive side.
- Minimal effort for maximum flavour and nutrition.
- Fresh Parmesan and toasted pine nuts turn this wallflower veggie into the star of the show. Looks good on a plate!
- Perfect for kids and adults who don’t usually like broccoli – it’s sweeter, more tender and free of tough stalks. Reminiscent of roasted asparagus.
Tenderstem broccoli vs broccoli
Tenderstem broccoli, also known as broccolini (or baby broccoli), is in fact a hybrid vegetable between Chinese kale and traditional broccoli. It’s not genetically modified.
Unlike regular broccoli, which has thicker stalks and larger florets, tenderstem broccoli offers a crisp, sweet and slightly nutty taste.
With its long, slender stems and petite florets, it’s both visually appealing and flavourful. It’s also packed with vitamins C and A, fibre and antioxidants.
Created in Japan in 1993, it’s now a global favourite with over half of the world’s supply grown in the UK.
You can enjoy it raw (yes!), stir-fried or roasted. Here are some great dips to enjoy with your raw tenderstem broccoli: Romesco dip, tuna pâté, pistachio pesto, rocket pesto, Gyoza dipping sauce or red chimichurri sauce.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Tenderstem broccoli
Fresh is best for this recipe.
You can use frozen tenderstem broccoli but the florets won’t crisp up as well. You will also need to cook it for slightly longer.
Olive oil
Olive oil provides the best flavour but you can replace it with vegetable oil, sunflower oil or canola oil.
Other options are flavoured oils like garlic or chilli oil.
Pine nuts
These are simply wonderful toasted with tenderstem broccoli! If you haven’t tried toasted pine nuts with broccoli before, today should be the day, you won’t look back.
You can swap the pine nuts with toasted almonds or cashew nuts or simply sprinkle with sesame seeds before serving.
Cheese
Use any hard cheese like Parmesan or Grana Padano. Swiss Gruyère will work perfectly too.
Grate or shave it – whatever suits your style!
Top Tip
Make sure to space out the tenderstem broccoli on the baking tray. This ensures they cook evenly and get crispy, rather than steaming each other.
Step-by-step instructions:
- Preheat the oven to 220℃/425℉/gas mark 7. Line a large baking sheet with parchment paper.
- Wash and dry the broccoli. Press the washed broccoli between sheets of kitchen paper to dry it thoroughly.
- Add the broccoli to a large mixing bowl. Add the olive oil, salt and pepper.
- Using your hands, toss the broccoli through the oil and spices until all the pieces are well covered.
- Arrange the pieces of long broccoli onto the baking sheet in a single layer so that they do not overlap and there is enough space between each piece to allow even roasting.
- Place in the preheated oven and roast for 12-15 minutes, depending on how well you want it cooked. We prefer ours not too soft, so we only roast it for 12 minutes.
- In the meantime, toast the pine nuts in a small saucepan until they are a light golden brown.
- When the broccoli is done, scatter over the toasted pine nuts. Grate over the parmesan and serve immediately.
Flavour variations for roasted tenderstem broccoli
There is a whole variety of ways to add flavour to this great side dish, here’s a few ideas:
- Chilli and garlic: Toss it with minced garlic and a pinch of chilli flakes before baking.
- Garlic and lemon: Toss the Tenderstem broccoli with olive oil, minced fresh garlic or garlic powder, lemon zest and freshly squeezed lemon juice before roasting. Sprinkle with flaky sea salt before serving.
You can also try lime juice.
- Parmesan and pesto: After roasting, sprinkle the Tenderstem broccoli with freshly grated Parmesan cheese and dollops of pesto. You can also try crumbling blue cheese over it.
- Spicy: Mix together smoked paprika, cumin, chilli powder and salt. Toss the Tenderstem broccoli with the spice mixture and roast until crispy.
- Asian-inspired: Toss the Tenderstem broccoli with soy sauce, sesame oil and grated ginger before roasting. Garnish with sliced green onions and sesame seeds before serving.
- Balsamic glazed: Whisk together balsamic vinegar, honey, and garlic in a bowl. Drizzle the mixture over the Tenderstem broccoli before roasting. Sprinkle with chopped fresh herbs, such as thyme or rosemary, before serving.
- Mediterranean: Toss the Tenderstem broccoli with olive oil, minced garlic, chopped sun-dried tomatoes and black olives before roasting. Garnish with crumbled feta cheese and fresh herbs like parsley or basil.
- Mustard and maple: Whisk together Dijon mustard, maple syrup and apple cider vinegar in a bowl. Drizzle the mixture over the Tenderstem broccoli before roasting. Sprinkle with chopped walnuts or pecans before serving.
- Za’atar: Toss the Tenderstem broccoli with olive oil and za’atar spice before roasting. Garnish with chopped pistachios and a squeeze of lemon juice before serving.
- Bacon and shallots: Roast some bacon until crispy, then crumble it over the roasted Tenderstem broccoli. Sauté some sliced shallots in the bacon fat until caramelised and sprinkle them over the top.
- Honey garlic: Whisk together honey, soy sauce, garlic and red pepper flakes in a bowl. Drizzle the mixture over the Tenderstem broccoli before roasting. Garnish with sliced green onions before serving.
Storage and reheating
The roasted tenderstem broccoli will keep well in the fridge for up to 3 days, stored in an airtight container. It can also be frozen for up to three months.
To reheat, add to a microwave bowl and heat in bursts if 30 seconds, turning them after each burst. Continue until heated through.
Just be aware that reheating broccoli may take away some of the crispness, even more so if they have been frozen.
Recipes to pair with roasted tenderstem broccoli
Roasted Tenderstem Broccoli with Parmesan Cheese and Pine Nuts
Equipment
- 1 large baking sheet
Ingredients
- 400 grams tenderstem broccoli
- 2 tablespoons olive oil
- ¼ teaspoon salt
- few good grinds of black pepper
- 2 tablespoons pine nuts
- 2 tablespoons grated parmesan or Grana Padano
Instructions
- Preheat the oven to 220℃/425℉/gas mark 7. Line a large baking sheet with parchment paper.
- Wash and dry the broccoli. Press the washed broccoli between sheets of kitchen paper to dry it thoroughly.400 grams tenderstem broccoli
- Add the broccoli to a large mixing bowl. Add the olive oil, salt and pepper.2 tablespoons olive oil, ¼ teaspoon salt, few good grinds of black pepper
- Using your hands, toss the broccoli through the oil and spices until all the pieces are well covered.
- Arrange the pieces of broccoli onto the baking sheet so that they do not overlap and there is enough space between each piece to allow even roasting.
- Roast for 12-15 minutes, depending on how well you want it cooked. We prefer ours not too soft, so we only roast it for 12 minutes.
- In the meantime, toast the pine nuts in a pan until they are a light golden brown.2 tablespoons pine nuts
- When the broccoli is done, scatter over the toasted pine nuts. Grate over the parmesan and serve immediately.2 tablespoons grated parmesan or Grana Padano
Notes
Nutrition
For food safety advice, including guidance on food allergies
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