Roasted Broccoli with Walnuts ~

Simple yet flavorful side dish with lightly seasoned fresh broccoli and crunchy walnuts.

Serve with Lemon Capellini or Balsamic Tofu.

Table of Contents

Easy Roasted Broccoli

I like this recipe because it’s a quick, healthy, and delicious side dish. The minimal ingredient list ensures that the natural flavors of the broccoli and walnuts shine through, enhanced by a touch of olive oil and garlic powder.

This combination is versatile enough to complement a variety of main courses, from pasta and grain bowls to Grilled Tofu.

Ingredients for Roasted Broccoli with Walnuts

You will need the following:

4 cups broccoli florets
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 cup walnuts, chopped

Ingredient Notes

Broccoli – For the best flavor and texture, use fresh broccoli cut into bite-size pieces. Don’t discard the stems! Peel and thinly slice the broccoli stems for an additional crunchy texture in your dish.
Olive Oil—Olive oil is a neutral oil that lets the broccoli’s natural flavor shine. For a more pronounced nut flavor, you can use walnut oil, which pairs beautifully with the roasted walnuts.
Garlic Powder – Adds a subtle, savory note without overpowering the dish.
Walnuts – Chopped walnuts add a satisfying crunch and a rich, nutty flavor.

How to Make Roasted Broccoli with Walnuts

STEP ONE: Preheat the oven. Preheat the oven to 400°F. Line a rimmed baking sheet or roasting tray with parchment paper.
STEP TWO: Prep the broccoli. Place the broccoli florets in a large bowl. Drizzle with olive oil and sprinkle with garlic powder. Add the chopped walnuts and toss everything to coat evenly.
STEP THREE: Roast the broccoli. Spread the broccoli and walnuts in a single layer on the prepared baking sheet. Roast for 10 minutes, until the broccoli is bright green and crisp-tender and the walnuts are lightly toasted.
STEP FOUR: Season and serve. Adjust seasoning to taste with salt and black pepper if desired. Serve warm.

Optional Add-Ons

Customize your broccoli dish by adding one or more of the following:

Salt and Black Pepper: Season to taste after roasting for an extra layer of flavor.
Lemon: A light sprinkling of lemon zest or a squeeze of lemon juice before serving adds a refreshing tang that complements the roasted flavors.
Balsamic Vinegar – Add a light drizzle before serving for a touch of acidity.
Red Pepper Flakes: For those who like a bit of heat, a pinch of red pepper flakes can add a nice kick.
Parmesan Cheese: A sprinkle of grated Parmesan cheese just before serving adds a savory note.

FAQ for Roasted Broccoli with Walnuts

Can I use frozen broccoli for this recipe? Yes, while fresh broccoli is recommended for the best texture, you can use frozen broccoli. Just be sure to thaw and pat it dry thoroughly to prevent excess moisture from steaming the broccoli instead of roasting it.
Are there any other nuts I can use? Absolutely! Almonds, pecans, or pine nuts can be great substitutes for walnuts. Each will add its unique flavor and texture to the dish.
What main dishes pair well with this? Roasted Broccoli with Walnuts pairs wonderfully with a variety of main dishes. It complements pasta dishes, grain bowls, and protein-rich entrees like grilled tofu

Storage

Store any leftover roasted broccoli with walnuts in an airtight container in the refrigerator. To reheat, spread the leftovers on a baking sheet and warm in a preheated oven at 350°F for 5-7 minutes, or until heated through. This will help maintain the crispy texture of the broccoli and walnuts.

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Roasted Broccoli with Walnuts

Simple yet flavorful side dish with lightly seasoned fresh broccoli and crunchy walnuts.

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Course: Dinner, Side Dish

Cuisine: American

Keyword: 30 minutes or less, broccoli, dairy free, healthy, quick and easy, roasted vegetables, vegan, vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 111kcal

Author: Holly Gray

Ingredients

4 cups broccoli florets
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 cup walnuts chopped

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet or roasting tray with parchment paper.
Place the broccoli florets in a large bowl. Drizzle with olive oil and sprinkle with garlic powder. Add the chopped walnuts and toss everything to coat evenly.
Spread the broccoli and walnuts in a single layer on the prepared baking sheet. Roast for 10 minutes, until the broccoli is bright green and crisp-tender and the walnuts are lightly toasted.
Adjust seasoning to taste with salt and black pepper if desired. Serve warm.

Nutrition

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