Roasted Broccoli with pine nuts and pecorino

(from kjones28’s recipe box)

Great

Serves 4 people

Ingredients

  • 2 pounds broccoli, stems peeled and sliced florets cut into 1/2 inch thick slices
  • 1/3 c. pine nuts
  • 3 TBSP EVOO
  • Coase salt and ground pepper
  • 2 TBSP finely grated Pecorino Romana cheese
  • 2 cups cooked short grain brown rice, use chicken broth in place of water.
  • Lemon wedges for serving

Directions

  1. Preheat to 400

  2. Meanwhile, Roast pine nuts in separate fry pan.

  3. Arrange broccoli and in single layers on foiled baking sheet. Drizzle with EVOOand season with S&P. Toss to coat. Roast in oven tossing 1/2 through. Last few minutes add the roasted pine nuts to pan. Then remove from oven and let cool slightly on baking sheets, then sprinkle with cheese.

  4. Divide rice on bottom of plates then top with broccoli .

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