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Home » Recipes » Ingredient » Vegetables

Updated Jan 14, 2025 · This post may contain affiliate links ·

Roasted Broccolini with Parmesan-Pine Nut Pangritata

Broccolini is one of those vegetables that lends itself well to almost any meal. Roasting it quickly in a hot oven makes it deliciously crisp-tender and sweet, and it can be seasoned to match any cuisine. For this roasted broccolini with parmesan-pine nut pangritata, I add a crunchy, rich breadcrumb topping that takes it really over-the-top! It’s quick and easy enough for weeknights or fancy enough for your next dinner party. 

JUMP TO RECIPE
a plate of broccolini covered in breadcrumbs with a fork and a bowl of pangritata with a spoon

Broccolini is as dependable a harbinger of spring as the robins at my bird feeder. You can find it in grocery stores year round, of course, but it’s not widely available in winter and the price goes up to reflect that. Thankfully this roasted broccolini recipe also works with regular broccoli, so I tend to stick to that until spring, when I’m first in line to pick up freshly-harvested bunches of broccolini from my local farmers’ market. 

Roasting is by far my favorite way to cook broccolini. It’s actually perfectly fine just with olive oil, salt, and pepper, but my family are huge fans of this breadcrumb preparation. The crunchy bread crumbs add texture, while the pine nuts add healthy fats and richness, and the parm gives it all that sharp/salty yum that it’s so famous for. This dish would be a great side for my sear-roasted halibut with macadamia nut pesto.

broccolini on a sheet pan with salt and pepper

Pile on the crunch with pangritata

Did you know the Italians have a really awesome word for breadcrumbs? Pangritata! I’ve been saying it all week to my family, who just roll their eyes at me (all while enjoying the pangritata in question). The pangritata in this roasted broccolini recipe is a step above your regular breadcrumb topping, with rich pine nuts and sharp cheese, a bit of herbiness, and healthy olive oil to add crunch. They add a ton flavor and texture to this already delicious roasted broccolini recipe.

I’ve made this dish with fresh breadcrumbs, panko, and pre-made grocery store breadcrumbs. I’ll be honest, while there was no wrong option here, it was the store-bought breadcrumbs that turned out the best! I was a little relieved, because it meant I could keep this recipe that much simpler.

Add flavor and nutrition with pine nuts

Pine nuts are AWESOME...one of my favorite ingredients, if you haven’t guessed by now. They not only add incredible flavor to any dish, they are also packed with nutrients. Fiber, iron, potassium, niacin, magnesium, calcium, there’s a lot packed into these tiny little nuts. They are an excellent source of healthy fats, which studies show can contribute to heart health and improve glycemic control.

I know pine nuts can be expensive. I buy mine at Costco, and the bag I get usually lasts for 6 months. It helps that pine nuts pack a big flavor punch, so even just a small amount makes a big difference in any dish. The other option that I’ve used when I can’t get to Costco is to buy pine nuts from the bulk foods section at my grocery store, that way you can buy just what you need for an individual recipe.

A plate of broccolini with bread crumbs and a fork.

Tips for perfect roasted broccolini with parmesan pangritata

  • Dry off those veggies! One of the keys to getting roasted broccolini a little crispy around the edges is to make sure they are perfectly dry before adding them to the pan. Once you wash your broccolini, dry it off well with a paper towel and let it air dry for a bit before using.
  • Finely chop your pine nuts. I typically use my Pampered Chef food chopper or my Ninja Express Chop to get my pine nuts to the texture I want. For this broccolini recipe, the pine nuts should be a little bigger than a grain of kosher salt. Getting them nice and fine helps distribute their delicious toasty/nutty flavor throughout the breadcrumbs. 
  • Get creative with your pangritata. This is an extremely versatile recipe, and it will work with different combinations of nuts, cheeses and herbs. My favorite variation so far has been chopped walnuts with pecorino Romano and rosemary. Use whatever you have on hand!

When you are selecting broccolini, look for bright green, firm stems and tightly-furled heads with no flowers. Make sure the cut ends are not dry. Wash and dry well, then trim the ends before cooking. The leaves are edible and full of nutrients, so I leave them on.

The broccolini and the breadcrumbs can both be prepped in advance, simply add the olive oil just before cooking. I love eating this dish as leftovers too! Your roasted broccolini will keep in the refrigerator in a sealed container for 3-4 days. The breadcrumbs won't stay crunchy, but they'll still taste good.

I love hearing from you! 

What did you think of this roasted broccolini recipe? Questions, comments, and ratings are welcome and encouraged. Drop me a message in the comments section below...you'll make my day!

roasted broccolini covered with breadcrumbs on a plate with a fork
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5 from 11 votes

Roasted Broccolini with Parmesan-Pine Nut Breadcrumbs

Perfectly roasted, crisp-tender broccolini with parmy, crunchy Italian breadcrumbs, also known as pangritata. A beautiful and delicious spring side dish!
Prevent your screen from going dark
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Servings: 6
Calories: 159kcal

Ingredients

  • 2 bunches broccolini (purple sprouted broccoli or regular broccoli may be substituted, see notes)
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • ⅛ teaspoon white or black pepper, or to taste

For the pangritata:

  • ¼ cup pine nuts, finely chopped or pulsed 3-4 times in a mini food processor
  • ¼ cup grated parmesan cheese
  • ¼ cup bread crumbs
  • 1 teaspoon dried oregano
  • 1-2 tablespoon extra virgin olive oil

Instructions

  • Preheat the oven to 425°.
  • Lay the broccolini out on a sheet pan in a single layer. Drizzle the olive oil all over and toss with the broccolini to coat. Season them with salt and pepper, and give them one more toss. Roast in the oven for 15 minutes (20 minutes for thicker stems).
  • While the broccolini is roasting, mix together all of the ingredients for the topping. When the 20 minutes is up, pull out the sheet pan (close the oven to preserve the heat) and sprinkle the broccolini with the topping. Place back in the oven for 4-5 minutes, until the bread cribs are crisp and nicely browned.
  • Use a spatula to transfer the broccolini to a serving platter. Scoop the remaining toasted bread crumbs from the pan and sprinkle on top of the broccoli. Finish with a few cranks from your pepper grinder.

Notes

  • This recipe works with broccolini, sprouted broccoli, regular broccoli, or even asparagus.
  • If you use regular broccoli, try to find bunches with longer stems. Trim the stem end and cut all the way down as you separate the florets to create a “trunk” on each piece. Broccoli stem is delicious! It’ll cook up crisp-tender and sweet.
  • If you only have shredded parmesan cheese on hand, finely chop it on your cutting board so it mixes in better with the breadcrumbs and chopped pine nuts.
  • Pine mouth is a condition caused by pine nuts that causes everything you eat to taste metallic for a short period of time. It is rare, but it is a concern, so I recommend looking for pine nuts that are either domestic or imported from Europe or the Middle East. 

Need more servings?

To adjust a recipe for more or fewer servings, hover your cursor over the number servings on the recipe card. This will bring up a slider that you can move to the number of servings you want to make.

Nutrition*

Calories: 159kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 510mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1043IU | Vitamin C: 52mg | Calcium: 92mg | Iron: 1mg

*All nutritional values are estimates only. They are calculated by an online resource.

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Reader Interactions

Comments

    5 from 11 votes

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    Recipe Rating




  1. Shashi at Savory Spin says

    June 13, 2024 at 2:00 am

    5 stars
    I used to NOT be a fan of broccolini until I had this recipe! So love this combo of ingredients - definitely making this again!

    Reply
  2. Harriet Young says

    June 12, 2024 at 10:06 pm

    5 stars
    Delicious! The broccoli was perfectly cooked and those Parmesan pine nut breadcrumbs are divine. Thank you

    Reply
  3. Gianne says

    June 12, 2024 at 5:44 pm

    5 stars
    The broccolini was perfectly tender with a satisfying crunch, and the pangritata added a deliciously nutty and cheesy layer of flavor. This dish was a hit at dinner and will definitely become a staple in my recipe rotation!

    Reply
  4. Kim says

    June 12, 2024 at 5:02 pm

    5 stars
    This was so tasty that I even got the kids to eat a little bit of it! Yum!

    Reply
  5. Chenee says

    June 12, 2024 at 5:00 pm

    5 stars
    This looks so good! I love finding new ways to make veggies.

    Reply
  6. Tayler Ross says

    May 19, 2022 at 11:06 am

    5 stars
    I made this broccolini with dinner last night and everyone loved it! We will definitely be making it often!

    Reply
    • Lisa says

      May 19, 2022 at 2:26 pm

      Awesome! I'm so glad you all loved it. Thanks for the review!

      Reply
  7. Casey says

    May 19, 2022 at 10:50 am

    5 stars
    I LOVE broccolini and the combo of parm and pine nuts is divine! Perfect little side dish!

    Reply
    • Lisa says

      May 19, 2022 at 2:25 pm

      Thank you so much!

      Reply
  8. Andrea M. says

    May 19, 2022 at 10:30 am

    5 stars
    Oh this broccolini looks amazing! I love the pangritata. I want to put that on all my roasted veggies.

    Reply
    • Lisa says

      May 19, 2022 at 2:25 pm

      The pangritata is good on just about anything! You can also just spread it out on parchment paper on a sheet pan and bake it until it's crispy, and sprinkle it on salads. It's so versatile.

      Reply
  9. April says

    May 19, 2022 at 10:29 am

    5 stars
    This recipe is so good, thank you! I can't wait to make it again. I will be throwing this into our rotation!

    Reply
    • Lisa says

      May 19, 2022 at 2:24 pm

      I'm glad you liked it! Thank you for the review.

      Reply
  10. Andrea says

    May 19, 2022 at 9:52 am

    5 stars
    I've been looking for a good broccolini recipe. I'm going to substitute chopped pecans since pine nuts are so hard to find right now but I'm excited to try this!

    Reply
    • Lisa says

      May 19, 2022 at 2:24 pm

      Pine nuts are kind of hard to find at the moment, I think a lot of them come from Russia. Either pecans or walnuts would work great in their place. Enjoy!

      Reply
  11. Rosanna says

    April 18, 2022 at 11:25 pm

    5 stars
    This was so moreish I couldn’t stop eating it, thank you so much!

    Reply
    • Lisa says

      April 19, 2022 at 9:14 am

      I'm so glad you enjoyed it!

      Reply
  12. Stacey Boyer says

    April 09, 2022 at 4:47 pm

    THIS looks great

    Reply
    • Lisa says

      April 11, 2022 at 8:23 am

      Thank you!

      Reply
  13. Kariann says

    April 06, 2022 at 10:04 am

    This sounds devine! I didn’t know you could buy pine nuts at Costco, I just spent way too much at the grocery store buying a small bag, whoops. I think I will try nutritional yeast and omit the bread crumbs for a gluten/dairy free version. Thanks for the recipe!

    Reply
    • Lisa says

      April 07, 2022 at 11:37 am

      The nutritional yeast should totally work...let me know how it turns out!

      Reply

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Hi, I'm Lisa!

I’m a midlife foodie on a mission to eat healthier—without giving up the foods I love.

Parsley & Parm is all about big flavor, fresh vegetables, olive oil, whole grains, and healthy proteins…with zero diet vibes.

I believe healthy eating should be about what you do eat—not what you can’t. Guidelines replace rules. Balance beats restriction. And fresh, seasonal veggies always steal the show.

More about me→

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