Roasted Broccoli with Toasted Pine Nuts, Feta, Basil & Lemon

By • April 7, 2011 • 0 Comments

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Serves 2

  • 2 pounds of broccoli
  • fresh basil
  • feta cheese
  • pine nuts
  • 1-2 lemons
  • sea salt & pepper
  • cayenne
  • olive oil
  1. Preheat oven to 400 degrees. Rinse and cut broccoli into small pieces. Lay broccoli on a sheet pan and drizzle with olive oil, add sea salt, fresh ground pepper and a pinch of cayenne. Toss to coat and place in the oven to cook for 15-20 minutes. Check on it a few times during the cooking process and flip. Meanwhile add the zest of one lemon and juice to a bowl. Add a few tablespoons of olive oil and season with salt and pepper. In a small saute pan on low heat add pine nuts to toast. Shake the pan frequently to move pine nuts and toast evenly, about 4 minutes until golden brown. When broccoli is finished allow to cool. Dress broccoli at room temperature or slightly warm with the vinaigrette, add crumbled feta cheese, toasted pine nuts and torn fresh basil leaves. Taste and adjust seasoning if necessary. Perfect as a side dish or over a bed of greens.
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Tags: basil, feta, pine nuts, roast, Side Dishes

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