roasted broccoli with sun dried tomatoes and pine nuts

Name: roasted broccoli with sun dried tomatoes and pine nuts
Total time: 35 min
Yield: 6 Servings
Ingredients: 4 heads broccoli (about 1 1⁄2 lbs.), trimmed and cut into florets; 1⁄2 cup sun-dried tomatoes packed in oil, drained and thinly sliced; 1⁄4 cup toasted pine nuts; 1 teaspoon balsamic vinegar, just a sprinkle; 2-3 tablespoons olive oil; salt to taste; good grinds of fresh pepper; juice of half a lemon

How I love to use broccoli in lots of different ways. It is such a versatile vegetable, and you actually feel healthy eating it.

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 off 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 you actually feel healthy eating it.

Posted by Barbara

Ingredients

Recipe serves: 6-8

	4 heads broccoli (about 1 1⁄2 lbs.), trimmed and cut into florets
	1⁄2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
	1⁄4 cup toasted pine nuts
	1 teaspoon balsamic vinegar, just a sprinkle
	2-3 tablespoons olive oil
	salt to taste
	good grinds of fresh pepper
	optional
	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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Posted by Barbara

time
35 minutes
serves
6
skill level
Easy

Ingredients

4 heads broccoli (about 1 1⁄2 lbs.), trimmed and cut into florets
1⁄2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
1⁄4 cup toasted pine nuts
1 teaspoon balsamic vinegar, just a sprinkle
2-3 tablespoons olive oil
salt to taste
good grinds of fresh pepper
optional
juice of half a lemon

Directions

1 Done	Preheat oven to 425F (220C).
2 Done	Place broccoli in a large bowl and toss with 1-2 tablespoons olive oil 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 1 tablespoon olive. Toss very well, taste, season with salt and pepper, and add more vinegar or olive oil if preferred.
5 Done	Plate along with main dish or serve family style, and then squeeze juice of lemon all over for an extra punch of flavor.