Roasted Broccoli with Lemon Garlic Butter and Toasted Nuts

Here is a very tasty and simple side dish that will becomes a family favorite in no time. Since pine nuts are very expensive these days, I substitute sliced almonds or pistachios.


1 pound broccoli floret
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


Preheat oven to 500°F.

In a large bowl, toss the broccoli florets with the olive 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, and pour the lemon-garlic butter over it and toss to coat. Scatter the toasted nuts over the top.

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