Pesto Roasted Broccoli Florets 🥦🥦🥦
We sure LOVE roasted broccoli around here!
This recipe uses our flavorful homemade pesto instead of just the usual oil – and let me tell you, the results are phenomenal! So good! Easy + Fancy looking = my kinda recipe!
The toasted pine nuts & pomegranates feel very festive, and make this broccoli dish perfect for your holiday entertaining.
Broccoli is great eaten raw, steamed, roasted, in a salad, in stir-frys, in soup, … and the list is endless!
These cute little cruciferous vegetables are truly one of my favorites!
💚 These little green “tree stalks” are packed with vitamins, minerals, and antioxidants your body loves!
👏 Broccoli is believed to help protect you from cancer, can help control blood sugar, and supports healthy digestion.
🧠💪 PLUS … broccoli supports the function of your brain and immune system, is good for your heart, and also keeps your bones and joints strong!
⁉️ When’s the last time you had some broccoli ?!
Pomegranates hold many special childhood Christmas memories for me. I remember my mother bringing home a few pomegranates only once each year…right around Christmastime, and ohhhh boy did my siblings and I value those bright ruby red fruits! Sweet and tangy; their glistening red jewels would burst open in our mouths and the juice inside was better than any candy! We would clean every last drop out of the pomegranates until our mouths were sore from eating too many!
In North America, pomegranates are available throughout the early winter months.
Despite some rumors, pomegranate seeds CAN be eaten – and they are good for you, too! So eat the entire aril and seed…no spitting allowed!
To EASILY Remove Pomegranate Arils:
Fill 1/3 of a large bowl with cold water.
Score 4 lines from top to bottom to quarter your pomegranate.
Submerge the pomegranate quarters into the bowl of cold water and gently release the seeds with your hands.
This is such an easy and less-messy way of “seeding” a pomegranate.
The pith will float and the seeds will sink, so remove the pith and discard, then drain the seeds. Very gently pat dry arils with paper towels.
➡️ First, you’ll need to make a batch of our DELICIOUS Fresh Homemade Pesto.
- 1 large head broccoli, cut into 1-1/2-inch florets
- 1/4 cup homemade pesto
- 1/4 cup pomegranate arils
- 2 Tbsps pine nuts
- sea salt and freshly ground pepper, to taste
Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
In a large mixing bowl, combine your broccoli with your pesto sauce.
Lightly season with sea salt and ground pepper to taste and using your hands thoroughly toss until well coated.
Immediately transfer to the prepared baking sheet and roast for 15-18 minutes, turning occasionally until broccoli and stems are tender-crisp.
While your broccoli is roasting heat a heavy skillet over low heat, add in your pine nuts, and allow to toast for just 30-45 seconds, tossing frequently in the pan to prevent them from burning.
Once golden brown, immediately transfer them to a plate.
Place your roasted pesto broccoli in a serving bowl and sprinkle with toasted pine nuts and your pomegranate arils.