Roasted Broccoli with Lemon and Pine Nuts

Name: Roasted Broccoli with Lemon and Pine Nuts
Total time: 40 min
Ingredients: 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick; 1/4 cup extra-virgin olive oil; Kosher salt; Freshly ground pepper; 1 1/2 tablespoons pine nuts; 2 teaspoons fresh lemon juice; 1 teaspoon minced shallot

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Slideshow: Roasted Vegetables

By Melissa Rubel Jacobson

Updated on December 5, 2019

Roasted Broccoli with Lemon and Pine Nuts — Photo: © Iain Bagwell. Food styling by Simon Andrews.

Active Time:

15 mins

Total Time:

40 mins

Yield:

4

Ingredients

1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground pepper
1 1/2 tablespoons pine nuts
2 teaspoons fresh lemon juice
1 teaspoon minced shallot

Directions

Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.
Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.
In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a serving bowl. Add the dressing and toasted pine nuts, toss well and serve.