Simple yet sophisticated, this roasted broccoli dish balances nutty, caramelized edges with a burst of citrus and a hint of garlic. A drizzle of lemon butter brings the vegetables to life, while toasted nuts add crunch and richness. It’s a versatile side that pairs beautifully with everything from grilled fish to roast chicken—and it might just turn broccoli skeptics into fans.
INGREDIENTS:
1 pound broccoli florets
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pine nuts (or almonds or pistachios) toasted
METHOD:
Preheat oven to 500°F. Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the florets with olive oil, salt, and freshly ground black pepper until evenly coated.
Spread broccoli in a single layer on the prepared baking sheet. Roast for about 10–12 minutes, turning once halfway through, until the florets are tender-crisp and lightly browned on the edges.
While the broccoli roasts, melt butter in a small saucepan over medium heat. Add garlic and lemon zest; cook, stirring, for about 1 minute until fragrant but not browned. Remove from heat and stir in the lemon juice.
Transfer roasted broccoli to a serving bowl. Drizzle with lemon-garlic butter and toss gently to coat. Sprinkle with toasted nuts just before serving.
SERVING SUGGESTIONS:
- Serve alongside roasted chicken, baked salmon, or grilled tofu.
- Toss with cooked pasta and Parmesan for a quick vegetarian main dish.
- Add to a grain bowl with quinoa, chickpeas, and a drizzle of tahini dressing.
