Roasted Broccoli with Lemon and Pine Nuts

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Ingredients

1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1 1/2 tablespoons pine nuts

2 teaspoons fresh lemon juice

1 teaspoon minced shallot

Instructions

Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.

In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a serving bowl. Add the dressing and toasted pine nuts, toss well and serve.

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