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
Ingredients
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1 pound
broccoli, cut into florets
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zest and juice of 1 lemon
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5 tablespoons
olive oil, divided
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2 heaping teaspoons
dijon mustard
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3 teaspoons
minced shallot
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1 teaspoon
honey
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1/2 cup
pine nuts
Directions
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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.
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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.
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