| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 1 | lb | Broccoli florets |
| 2 | T | Olive oil |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | T | Unsalted butter |
| 1 | t | Minced garlic |
| 1/2 | t | Grated lemon zest |
| 1 | T | Fresh lemon juice, up to 2 |
| 2 | T | Pine nuts, toasted |
INSTRUCTIONS
Preheat oven to 500 degrees. In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top. Yield: 4 servings Notes: Recipe courtesy of Georgia Downard, Reasons to Roast Recipe by: Cooking live Show #9024 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 568
Calories From Fat: 540
Total Fat: 61.9g
Cholesterol: 61.1mg
Sodium: 295.5mg
Potassium: 149mg
Carbohydrates: 4.9g
Fiber: 1g
Sugar: 1.1g
Protein: 2.9g