Roasted Broccoli with Bacon, Pine Nuts, and Parmesan
Roasted broccoli with bacon, pine nuts, and Parmesan cheese. This is a great side dish recipe to add to your weekly rotation!
Roasted Broccoli with Bacon
This easy roasted broccoli with bacon is a delicious variation on my roasted broccoli recipe and roasted asparagus with prosciutto.
Broccoli florets are roasted with bacon and pine nuts. Then topped with Parmesan cheese and fresh lemon juice and zest.
It’s a quick side dish that is incredibly easy to prepare with minimal clean-up! It pairs well with a pasta or chicken entrée.
Roasted Broccoli Tips
Before you get started, here are few general tips to ensure your roasted broccoli turns out perfectly, every time.
- Cut the broccoli into even-size florets so it cooks evenly.
- Pat dry the broccoli. After rinsing the broccoli under the water, make sure to thoroughly pat dry with a kitchen towel or few sheets of paper towels.
- Do not overcrowd the pan to ensure the florets crisp up nicely. Use two baking sheets if needed.
Ingredients for Roasted Broccoli with Bacon
You will need the following ingredients to make this side dish:
- Fresh broccoli
- Bacon
- Pine nuts
- Parmesan cheese
- Olive oil
- Lemon
How to Make Roasted Broccoli with Bacon
Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
On the baking sheet, toss the broccoli florets, bacon, and pine nuts with olive oil until lightly coated. Arrange in an even layer across the pan, and sprinkle with salt and pepper, to taste.
Bake for 18 to 22 minutes, tossing halfway, or until the florets are golden on the edges and bacon crisps up.
Remove the pan from the oven and top the broccoli with lemon juice, lemon zest, and Parmesan cheese. Toss to coat. Taste for salt and pepper before serving.
This side dish is best served immediately.
Serving Suggestions
This oven-roasted broccoli with bacon is a side dish that pairs well with so many recipes. Here are some of our favorites:
- Ground Turkey Stroganoff
- Creamy Mushroom Pasta
- Maple Mustard Salmon
- Chicken Stuffed Zucchini
- Pasta with Tomato Cream Sauce
- Chicken and Quinoa in Mustard Sauce
Leftover pine nuts? Make the most out of your leftover pine nuts with these recipes: Homemade Basil Pesto, Parmesan Arugula Kale Salad, or Pasta with Spinach and Tomatoes.
Video: How to Make Roasted Broccoli with Bacon
Roasted Broccoli with Bacon, Pine Nuts, and Parmesan
- Prep Time: 5 min
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 6 1x
- Category: Side
- Method: Roasted
- Cuisine: American
Description
Roasted broccoli with crispy bacon bits, pine nuts, and Parmesan cheese. This is a great side dish to add to your weekly rotation!
Ingredients
- 24 oz. fresh broccoli florets
- 3 strips bacon, chopped
- 3 Tbsp. pine nuts
- 3 Tbsp. olive oil
- Zest 1 lemon and juice half lemon
- 2–3 Tbsp. grated Parmesan cheese
- Kosher salt and fresh black pepper
Instructions
- Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
- On the prepared baking sheet, toss the broccoli florets, bacon, and pine nuts with olive oil. Arrange in an even layer across the pan, then sprinkle with salt and pepper, to taste.
- Bake for 18-22 minutes or until the broccoli is tender and bacon is crisp.
- Remove the pan from the oven and toss in the lemon zest, lemon juice, and Parmesan cheese. Taste for salt and pepper. Serve immediately.
Nutrition
- Serving Size:
- Calories: 254
- Sugar: 2.1 g
- Sodium: 168.7 mg
- Fat: 22.1 g
- Carbohydrates: 10.8 g
- Protein: 7.3 g
- Cholesterol: 10.4 mg
Keywords: easy roasted vegetables, easy broccoli, sheet pan vegetables
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Unbelievable! This is a new go to. Next time I’m going to try it with a little drizzle of balsamic!
★★★★★
Thank you !
I love this! It’s so good. Out of pine nuts so I used blanched almonds and that was fine. I can eat broccoli any old way; I adore it. But my husband is not a fan so this was a good way for him to eat it, with parmesan! Thank you. I know I will make it again.
★★★★★