Andrew Tuckey's Crispy Broccoli




  • 600g broccoli
  • 5 Tbls olive oil
  • 1 ½ tsp salt
  • ½ tsp freshly ground pepper
  • 4 garlic cloves, sliced
  • 1 tsp lemon zest, finely grated
  • 1 lemon juice
  • 3 Tbls pine nuts
  • cup of freshly grated Parmesan cheese
  • 2 Tbls sliced basil leaves (Optional)


  1. Preheat the oven to 220 °C.
  2. Cut the broccoli in relatively large florets, and put into a large bowl. Combine well with the olive oil, salt & pepper, garlic – and lay them out on an oven tray lined with baking paper.
  3. Bake for 20-25 minutes until the florets are crisp and the tips of some of the florets are browned. Put the broccoli onto a serving platter, and toss in the lemon zest, lemon juice, pine nuts and Parmesan cheese. Serve immediately.
Always read the label and follow the directions for use.