Roasted Sprouting Broccoli with Feta, Pistachios, and Lemon

Roasted Sprouting Broccoli with Feta, Pistachios, and Lemon

This super easy side dish is quick enough to toss together for a weeknight meal and gorgeous enough for a dinner party. The lightly browned tips of the broccolini are crisp and stalks are tender but firm. Pistachios add texture, protein, and richness; feta cheese adds a creamy-briny element, and the acidic lemon brightens and elevates the flavor to perfection.

What you’ll need:


  • Cutting board and knife
  • Roasting sheet pan
  • Measuring cups and spoons
  • Zester or fine grater


  • 1 bunch sprouting broccoli (broccolini or broccoli raab)
  • 1 lemon, zested and juiced
  • 3+ tbsp olive oil
  • salt and pepper, to taste
  • ¼ cup feta cheese, crumbled
  • ¼ cup shelled pistachios, roughly chopped
  • Red chili flakes for sprinkling, if desired

  • Preheat oven to 425F.
  • Zest and juice lemon.
  • Trim ½ inch from the bottom of the sprouting broccoli stalks if they have been in the refrigerator for longer than a day or two. Arrange onto a baking sheet or roasting pan in a single layer.
  • Drizzle with olive oil, lemon juice, and salt and pepper and toss to coat. Rearrange onto the sheet into a single layer.

  • Bake for 9 minutes, or until florets are lightly browned and stalks are tender but still firm.

  • Remove from oven and transfer to a serving dish if desired. Top with feta cheese, chopped pistachios, lemon zest, and optional red pepper flakes.
  • Serve and enjoy!

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