Roasted broccoli knocks steamed broccoli right out of the water when it comes to flavor and texture!
1 pound broccoli florets
2 tablespoons olive oil
Kosher or sea salt and freshly ground black pepper to taste
2 tablespoons butter
1 teaspoon finely minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pine nuts, toasted* (or other nuts or seeds of your choice)
- Preheat oven to 450°F (230°C).
- In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the flowerets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
- Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.
- Place the roasted broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
Makes 6 servings.
*To toast pine nuts, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly.
Nutritional Information Per Serving (1/6 of recipe): 114.3 calories; 80% calories from fat; 10.6g total fat; 10.2mg cholesterol; 46.7mg sodium; 254.3mg potassium; 4.5g carbohydrates; 0.1g fiber; 0.2g sugar; 4.4g net carbs; 2.6g protein.