Broccoli although good for you is a bit of a bland vegetable which is why you will love this recipe. The combination of lemon juice, garlic, roasted pine nuts and cheesy parmesan over crunchy roasted broccoli florets add heaps of flavour to this dish, the perfect addition to any meal.
Broccoli although good for you is a bit of a bland vegetable which is why you will love this recipe. The combination of lemon juice, garlic, roasted pine nuts and cheesy parmesan over crunchy roasted broccoli florets add heaps of flavour to this dish, the perfect addition to any meal.
Yields4 Servings Prep Time5 minsCook Time25 minsTotal Time30 mins
2 large heads of broccoli, cut into florets 2 tbsp olive oil 2 large garlic cloves, cut finely ½ tsp salt ¼ tsp pepper 3 tbsp pine nuts 1 tbsp lemon juice 1 tsp lemon zest ⅓ cup grated parmesan cheese
11. Preheat the oven to 200C. Place the broccoli florets on a large baking sheet with the olive oil, the finely cut garlic cloves, salt and pepper, toss all together.
2.Cook the florets in the oven for 15 minutes then add the pine nuts and cook a further 8-10 minutes.
3. Remove from the oven and add the lemon juice and lemon zest along with the grated parmesan cheese. Serve immediately.
1. Preheat the oven to 200C. Place the broccoli florets on a large baking sheet with the olive oil, the finely cut garlic cloves, salt and pepper, toss all together.
2.Cook the florets in the oven for 15 minutes then add the pine nuts and cook a further 8-10 minutes.
3. Remove from the oven and add the lemon juice and lemon zest along with the grated parmesan cheese. Serve immediately.
Ingredients
Directions
1. Preheat the oven to 200C. Place the broccoli florets on a large baking sheet with the olive oil, the finely cut garlic cloves, salt and pepper, toss all together.
2.Cook the florets in the oven for 15 minutes then add the pine nuts and cook a further 8-10 minutes.
3. Remove from the oven and add the lemon juice and lemon zest along with the grated parmesan cheese. Serve immediately.