| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Broccoli florets |
| 2 |
tb |
Olive oil |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Unsalted butter |
| 1 |
ts |
Minced garlic |
| 1/2 |
ts |
Grated lemon zest |
| 1 |
tb |
Fresh lemon juice; (up to 2) |
| 2 |
tb |
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
A Message from our Provider:
“God specializes in surprise endings”