Parmesan Walnut Broccoli

parmesan walnut broccoli

I’m so bad at serving sides with dinner. For some reason it’s just not on my radar while I’m menu planning. Only once I’m finished making supper do I think, “huh, maybe I should have made something to serve along with this”. Oh well, the good thing is we don’t over eat very often. ;)

I have made this Parmesan Walnut Broccoli many times though. It’s so quick and easy that even if I think to make it last minute it doesn’t put off dinner. Besides my family loves broccoli so I know there’ll never be any complaints when I serve it. Especially when it’s tossed with toasted walnuts and parmesan. Mmm.

This year I even had some broccoli growing in my garden. Nothing’s more satisfying than going outside, cutting some broccoli and whipping up a quick and, virtually free, side dish. “It was me! I did that!”

(That was a Madagascar reference for those who can’t hear my bad imitation. I heart King Julien.)

parmesan walnut broccoli

Parmesan Walnut Broccoli
Serves: 4
  • 2 tablespoons olive oil
  • 2 heads broccoli (or 1 large), cut into florets
  • salt and pepper, to taste
  • 1 garlic clove, sliced
  • 1/2 cup chopped walnuts
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup grated parmesan
  1. Cook broccoli in oil over medium-high heat until it begins to soften, season with salt and pepper. Add garlic and walnuts; cook until broccoli is crisp tender and walnuts are toasted. Toss with lemon juice, red pepper flakes and parmesan to serve.

Adapted from Martha Stewart.