Roasted Parmesan Broccoli with Pomegranates and Walnuts

gluten freevegetarian
Roasted Parmesan Broccoli with Pomegranates and Walnuts

Get excited about broccoli with this deliciously simple roasted broccoli with refreshing pomegranates, warm crunchy walnuts, and salty Parmesan cheese. This broccoli dish is perfect for your holiday table! 

Roasted Parmesan Broccoli with Pomegranates and Walnuts

Often times, when we think of what we’re going to make for dinner on special occasions like holidays or parties, we tend to overthink it. We spend hours scrolling social media, looking for a standout dish, perhaps using some exotic ingredients or new vegetables. Well, I’m here to tell you that you can put down that acorn squash or rutabaga that you’ve never cooked before and instead, pick up some broccoli. You can still wow your guests (and yourself) with good ‘ole broccoli! Here’s how.

The key to stellar broccoli, in my opinion, is enough olive oil. Broccoli florets absorb oil very quickly, so if you’re trying to reduce your oil use (for dietary reasons), it’s easy to under-oil broccoli and then it burns in the oven. I’m not saying you need to pour glugs of olive oil. To adequately oil your broccoli, use the brush method. Pour some olive oil (a few tablespoons) in a small bowl and then use a silicone brush by dipping it in the oil and slathering the broccoli. That’s it!

After the broccoli is roasted, dust with Parmesan cheese immediately (so the broccoli is hot enough so it melts) and garnish with walnuts and pomegranates. The broccoli looks beautiful on display, it’s the tastiest broccoli ever, and it’s festive with the pomegranates.

You could also use feta instead of Parmesan for a little different flare. I love serving this with a honey roasted salmon or maple chicken thighs. Make it yours!



Serves 4 side dishes

Roasted Parmesan Broccoli with Pomegranates and Walnuts

5 minPrep Time

35 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 3 bunches of broccoli, tough stems cut off and florets and remaining stems sliced
  • olive oil (about 3 tablespoons)
  • 1 teaspoon garlic powder
  • salt and pepper
  • 1/3 cup grated Parmesan cheese*
  • 1/3 cup chopped walnuts
  • 1/4 cup pomegranate arils (or more, if you like more!)
  • *don’t grate until prompted to in recipe (to save time.)


  1. Preheat the oven to 400 degrees. Lay the broccoli out on a baking sheet and brush with olive oil. Season with garlic powder, salt, and pepper. Roast for 30-35 minutes or until fork tender, flipping halfway through or as any broccoli florets begin to burn.
  2. While broccoli cooks, grate the Parmesan and set aside. Place the walnuts in a small skillet over medium-high heat and cook, shaking the pan often, until fragrant and lightly browned, about 5 minutes. Set aside.
  3. Once broccoli is cooked, immediately transfer to a serving platter and garnish with Parmesan cheese, walnuts, and pomegranates.

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Anonymous says:
Could you do this with frozen broccoli?
Meaghan says:
From Ali: "No, because frozen broccoli doesn't come whole, the florets are already removed from the stems and what makes this broccoli great is the stems are still intact a bit. You can certainly do it with frozen broccoli, but expect less browning and a different consistency."

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