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Roasted Parmesan Broccoli with Pomegranates and Walnuts

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins


  • 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.


  • 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.
  • 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.
  • Once broccoli is cooked, immediately transfer to a serving platter and garnish with Parmesan cheese, walnuts, and pomegranates.