This brocolli is the perfect accompaniment to your sunday roast, your friday night dinner, your basic weeknight meal…just about anything!
The crunch of pine nuts and the tang of lemon add to the deep roasted flavour of the brocolli.
Add some red peper flakes for spice and you’re on your way to super snazzy brocolli 🙂
Here is the recipe:
. 1 large head broccoli (1 1/2 pounds or 700 grams), cut into florets, stems
peeled and sliced 1/4 inch / 3 cm 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 shallots or red onion
. Thinly sliced basil leaves
1. Preheat the oven to 400° / 200 C. On a large baking sheet, toss the broccoli 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 half way through, until
browned and tender.
2. Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light
golden all over, about 4 minutes.
3. In a small bowl, whisk the lemon juice with the shallot and the remaining 2
tablespoons of olive oil and season with salt and pepper. Scrape the broccoli
into a serving bowl, add the dressing, pine nuts and basil and toss to coat.
Recipe originally in Food and Wine Magazine, photograph by yours truly 🙂