Monday, August 3, 2015

Roasted Broccoli with Pine Nuts and Parmesan

This month we will work towards preventing cancers. Make fruits and veggies the basis of your diet. This broccoli dish can complement a variety of main dishes. Try it with some fish or chicken.

You'll Need
  • 2 pound fresh broccoli, chopped
  • 3 garlic cloves peeled and thinly sliced
  • 1/8 cup extra virgin olive oil
  • 3/4 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 Tablespoons pine nuts, toasted
  • 2 1/2 Tablespoons freshly grated Parmesan cheese

  • Preheat the oven to 425 degrees F.
  • Place the broccoli florets on a baking sheet large enough to hold them in a single layer. Toss the broccoli with garlic and 1 1/2 Tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp and tender and the tips of some of the florets are browned.
  • Remove the broccoli from the oven and immediately toss with the other ½ Tablespoon olive oil, lemon juice, pine nuts, and Parmesan. Adjust salt and pepper as needed.
  • Serve immediately. 

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