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. Follow the directions for use. If symptoms persist, consult your health professional.