Broccoli with Lemon Garlic Butter and Pine Nuts

In the U.S.A., broccoli is usually served in either one of three ways: 1)raw, 2) steamed, and 3) boiled. This is a new and very flavorful way in which to try broccoli. The lemon garlic butter and pine nuts add a delightful richness and tang.

Ingredients:

1 pound broccoli florets
2 tablespoons extra virgin olive oil
Sea salt & freshly ground Black Pepper
2 tablespoons unsalted butter
1 teaspoon minced garlic
½ teaspoon grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons of pine nuts, toasted

Preparation:

Preheat the oven to 500 degrees.
In a large bowl, toss the florets with the oil, salt and pepper. Arrange the florets in a single layer on a baking sheet. Roast the florets for 12-15 minutes, or until just tender, being careful to turn them once.
In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and the lemon zest. Heat, stirring, for one or two minutes.
Let cool slightly, stir in the lemon juice.
Remove the broccoli from the baking sheet and place in a serving bowl. Pour the lemon butter over the top and toss to coat. Sprinkle the toasted pine nuts over the top.

Directions:
In the U.S.A., broccoli is usually served in either one of three ways: 1)raw, 2) steamed, and 3) boiled. This is a new and very flavorful way in which to try broccoli. The lemon garlic butter and pine nuts add a delightful richness and tang.

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Broccoli with Lemon Garlic Butter and Pine Nuts

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