Roasted Broccoli W Lemon Garlic Toasted Pine Nuts Recipe 465 Food

ROASTED BROCCOLINI WITH PANKO GREMOLATA

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
• Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
• Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
• Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.

ROASTED BROCCOLI W LEMON GARLIC & TOASTED PINE NUTS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 500 degrees. 2. In a large bowl, toss the broccoli with the oil and salt and pepper to taste. 3. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender. 4. Meanwhile, in a small saucepan, melt the butter over medium heat. 5. Add the garlic and lemon zest and heat, stirring, for about 1 minute. 6. Let cool slightly and stir in the lemon juice. 7. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. 8. Scatter the toasted pine nuts over the top.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

ROASTED GARLIC LEMON BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

ROASTED BROCCOLI WITH LEMON GARLIC BUTTER AND TOASTED PINE NUTS

Steps:

• 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.

ROASTED BROCCOLI WITH GARLIC

Steps:

• Preheat oven to 450 degrees F.
• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve warm.

ANGEL HAIR WITH GOAT CHEESE, BROCCOLI, AND TOASTED PINE NUTS

Steps:

• Bring a large stockpot of water to a boil.
• In a large saute pan, heat the olive oil. Over medium-high heat, saute the broccoli florets, stirring as necessary, 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and reserve until needed.
• Deglaze the pan with the stock, and add the thyme leaves. Bring to a boil and reduce by half. Add the butter and the goat cheese and stir together until the cheese melts. Keep warm.
• Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the package). Drain the pasta well and add to the reserved broccoli in the saute pan. Cook until heated through, about 2 minutes. Season with salt and pepper, to taste.
• To serve, divide the pasta among 4 heated plates. Sprinkle with toasted pine nuts and garnish with a sprig of thyme.

HEALTHY BROCCOLI RABE WITH PINE NUTS

Steps:

• In large stockpot, boil water.
• Add broccoli rabe and blanch 2 minutes.
• Drain.
• In large skillet, heat oil.
• Add garlic and cook 1 minute.
• Add broccoli rabe and cook 4 minutes.
• Season with salt and pepper.
• Add pine nuts.
• Toss and serve.
• Yields about 1/2 cup per serving.

ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE

Steps:

• Snap off tough ends of asparagus.
• Remove scales from stalks with knife or vegetable peeler, if desired.
• Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
• Transfer to a serving platter.
• Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
• Set aside.
• Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
• Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
• Pour over asparagus.
• Sprinkle with pine nuts.
• Let stand to room temperature before serving.