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roasted broccoli with sun dried tomatoes and pine nuts

How I love to use broccoli in lots of different ways.  It is such a versatile vegetable, and I you almost “feel healthy” when eating it… or at least I do.

Roasting broccoli in the oven brings a different flavor compared to steaming or boiling.  But roasting anything takes away some of the worry because there is no draining or straining- just take of the tray, mix with other ingredients and you are done.

roasted broccoli with sun dried tomatoes and pine nuts

How I love to use broccoli in lots of different ways.  It is such a versatile vegetable, and I you almost “feel healthy” when eating it… or at least I do.

Roasting broccoli in the oven brings a different flavor compared to steaming or boiling.  But roasting anything takes away some of the worry because there is no draining or straining- just take of the tray, mix with other ingredients and you are done.

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Ingredients

Recipe serves: 6-8
4 heads broccoli (about 1 1⁄2 lb.), trimmed and cut into florets
1⁄2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
1⁄4 cup toasted pine nuts
balsamic vinegar, just a sprinkle
olive oil
salt for water and to taste
good grinds of fresh pepper
juice of half a lemon
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thoughts&stories

In a more formal setting or dinner, only using the florets (tops) of broccoli is common.  However, I love the stalks and chop them into bite-size pieces.  If you prefer to use only the tops, the stalks can be cooked and then frozen to use in a vegetable stock, or blended into pesto sauce.

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roasted broccoli with sun dried tomatoes and pine nuts
  • time
    35 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

Directions

1
Done

Preheat oven to 450F.

2
Done

Place broccoli in a large bowl and toss with olive oil and salt until well coated.

3
Done

Roast in oven for 25-30 minutes until broccoli is browned and fork tender.

4
Done

Remove broccoli from oven and in a large bowl toss with sun dried tomatoes, pine nuts, a sprinkle of vinegar (about a teaspoon) and a generous pour of olive oil (2-3 tablespoons or more). Toss very well, taste, season with salt and pepper.

5
Done

Toss again, taste.

6
Done

Plate along with main dish or serve family style, and then squeeze juice of lemon all over for an extra punch of flavor.