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.)
Jono & Jules do food & wine 
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.