Roasted broccoli is a bit different and retains a satisfying crunch. Careful not to over-roast the pine nuts!
Roasted broccoli – serves 4 as a side dish
- 200g broccoli, cut into florets including the stalk
- 50ml olive oil
- 5 cloves of garlic, peeled and chopped
- 25g pine nuts
Preheat the oven to 240C/Gas 9.
Put the broccoli in a bowl and toss with the garlic and olive oil, then season well with salt and black pepper.
Tip into a roasting tin and put into the oven. After 10 minutes sprinkle over the pine nuts and cook for another 5 minutes or until the broccoli is starting to soften and the pine nuts are golden.
(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)
Advertisements
This might be something for my family, who usually is not fond of blanched broccoli – I’ll give it a try, since they all love roasted veggies.