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Ina Garten’s Parmesan-Roasted Broccolini

Recipe Courtesy of: Oscar

This is a recipe popularize by the fabulous Ina Garten. We took her recipe and vegan-ized it with the simple addition of our Vegan Parmesan Shreds.


  • 4 lbs broccolini or baby broccoli, washed, trims cut to about 1 1/2 inches and cut in half
  • 3 tbsp olive oil
  • 3-4 garlic cloves, peeled and thinly sliced
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup Follow Your Heart Vegan Parmesan Shreds
  • 2 tsp grated lemon zest
  • 2 tbsp lemon juice
  • 3 tbsp toasted pine nuts
  • 2 tbsp julienned fresh basil leaves


  1. Preheat oven to 425°F. Toss broccolini in olive oil, salt and pepper. Arrange in 1 layer on a large baking sheet. Sprinkle with slices of garlic. Bake for 20-25 minutes, or ends just begin to char.
  2. Remove from oven and toss with Parmesan Shreds, lemon zest, lemon juice, pine nuts, and basil leaves. Serve hot.

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