Parmesan Roasted Broccoli with Pine Nuts
Roasted broccoli topped with parmesan and pine cuts.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 servings
- 4 to 5 pounds broccoli
- 4 garlic cloves peeled and thinly sliced
- olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts toasted
- 1/3 cup freshly grated Parmesan cheese
Preheat the oven to 425 degrees F.
Cut the broccoli into florets leaving on part of the stalk. Cut into bite size pieces.
You should have about 8 cups of florets.
Place the broccoli on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Toss to coat.
Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Toss half way through.
Drizzle for lemon juice.
Sprinkle with parmesan cheese and pine nuts
Calories: 37kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Cholesterol: 2mg | Sodium: 400mg | Potassium: 26mg | Vitamin A: 30IU | Vitamin C: 1.6mg | Calcium: 39mg | Iron: 0.2mg