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Author Notes: This dish is awesome served at room temperature, which makes it perfect for potlucks and lunches. Pine nuts can get pretty pricey, so I usually swap them with toasted raw cashews when I'm making this for a large group. —alyson mance
pound broccoli, cut into florets
zest and juice of 1 lemon
tablespoons olive oil, divided
teaspoons dijon mustard
teaspoons minced shallot
cup pine nuts
- Preheat oven to 375 degrees. Combine broccoli florets, 3 tablespoons oil, lemon zest and a healthy sprinkle of salt and pepper in a bowl. Spread broccoli out in a large roasting pan or rimmed baking sheet. Bake for 20 minutes. Remove from oven and sprinkle pine nuts over broccoli. Return to oven and roast for another 5-10 minutes, until pine nuts are golden brown and toasted.
- Meanwhile, combine shallot, lemon juice, honey and dijon in a small bowl. Slowly whisk in remaining 2 tablespoons olive oil and whisk until fully combined. Pour over broccoli mixture and toss to combine. Adjust for salt and pepper and serve immediately. Can be eaten hot or cold.
- This recipe was entered in the contest for Your Best Picnic Recipe