Ingredients Jump to Instructions ↓

  1. 4 tablespoons pine nuts

  2. 2 pounds broccoli florets

  3. 1/3 cup olive oil

  4. Salt and freshly ground black pepper

  5. 3 tablespoons butter

  6. 1 1/2 teaspoons minced garlic

  7. 1 teaspoon grated lemon zest

  8. 2 tablespoons fresh lemon juice

Instructions Jump to Ingredients ↑

  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.


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