4 tablespoons pine nuts
2 pounds broccoli florets
1/3 cup olive oil
Salt and freshly ground black pepper
3 tablespoons butter
1 1/2 teaspoons minced garlic
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice


1. Preheat oven to 350 degrees F. Spread 4 tablespoons pine nuts evenly on baking sheet and toast, stirring, 8 to 10 minutes, or until golden. Remove and reserve.
2. Increase oven to 500 degrees F. In large bowl, toss 2 pounds broccoli florets with 1/3 cup olive oil and salt and pepper. On baking sheet, arrange florets in single layer and roast, turning once, 12 minutes, until just tender.
3. Meanwhile, in small saucepan, melt 3 tablespoons butter over medium heat. Add 1 1/2 teaspoons minced garlic and 1 teaspoon lemon zest and heat, stirring, about 1 minute. Let cool slightly and stir in 2 tablespoons lemon juice.
4. Transfer florets to serving bowl, pour butter mixture over them, and toss. Scatter toasted pine nuts on top and serve.

Toast the pine nuts in advance and buy pretrimmed broccoli florets as ways of cutting down on last-minute preparation time.

Roast Broccoli with Lemon Garlic Butter and Toasted Pine Nuts
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