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.