• 5servings
  • 30minutes
  • 420calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs broccoli florets

  2. 1/2 cup olive oil

  3. 1 1/2 teaspoons salt

  4. 1/2 teaspoon pepper

  5. 1 tablespoon lime juice (lemon fine too)

  6. 3/4 cup raw pecans , toasted

  7. 3/4 cup grated parmesan cheese (not the powdered stuff, please) or 3/4 cup romano cheese (not the powdered stuff, please)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  2. Put the broccoli florets in a large bowl. Pour the olive oil, salt and pepper in, and mix well, til the florets are lightly coated with oil and you can taste a little bit of the salt and pepper on the florets. You might need to adjust quantities to taste. Then, spread the florets evenly on a large baking sheet.

  3. Bake for 20-25 minutes, until the broccoli are partly browned and the outsides are slightly crispy.

  4. Meanwhile, toast the pecans in a toaster oven for 5-10 min on the toast setting.

  5. When the broccoli is ready, take it out and let it cool 5 minutes, and then toss it with the toasted pecans, the parmesan cheese, the lime juice, and a little drizzle more of the olive oil. Toss and serve warm.


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