Roasted broccoli with parmesan and pistachios recipe

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  • Vegetarian








15 min


15 min

Nutrition per portion

Calories 249 kCal 12%
Fat 19.5g 28%
  -  Saturates 8g 40%

Roasted broccoli with parmesan and pistachios is a great dish for a crowd. The simple dressing has a lovely punch from the Dijon mustard, and the parmesan breadcrumbs add a wonderful crunch and rich cheesy flavour. Beautiful toasted pistachios make this roasted broccoli side dish a bit more special and give a warm, nutty flavour. Tenderstem broccoli is a hybrid of regular broccoli and Chinese kale, which was first introduced in Japan but is now used in recipes in so many different cuisines. Tenderstem is a little higher in calcium, phosphorous and managanese than regular broccoli, and an impressive four times more vitamin A. Tenderstem can be prepared in a variety of ways. It can be simply steamed, roasted in the oven, or even eaten raw. Why not try serving it as a crudité with hummus or tazatziki? Roasted broccoli with Parmesan and pistachio makes a great side dish to serve with roast meat, we love serving it alongside a slow cooked shoulder of lamb for the ultimate Easter lunch.


  • 50g Parmesan, grated
  • 50g breadcrumbs
  • For the herb dressing:
  • small bunch each of mint, parsley, basil, finely chopped
  • 100ml olive oil
  • 3tbsp red wine vinegar
  • 1tbsp Dijon mustard
  • 1tsp sugar
  • juice ½ lemon
  • For the salad:
  • 600g Tenderstem broccoli
  • 100g pistachios, toasted and roughly chopped


  • Preheat the oven to 200C. Mix together the grated Parmesan and breadcrumbs, and toast on a baking sheet in the oven for 12-15 mins until crisp and golden. Meanwhile, mix together the ingredients for the dressing.

  • Roast the broccoli in a baking tray for 10 mins until slightly charred. Remove and toss into the dressing.

  • Serve the dressed roasted broccoli straight away whilst warm, topped with the toasted pistachios and Parmesan breadcrumbs.

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