Roasted Broccoli with Lemon

Adapted from Food & Wine. I tried this out for Thanksgiving this year. I made the olive oil and lemon dressing as instructed, but found it very bitter. I added apple cider vinegar to offset those flavors and was pleased with the result. Rather than using fresh basil so far out of season, I incorporated dried basil in the dressing.

The pine nuts are an expensive ingredient and require the extra step of toasting. While they add a nice texture to the dish, it would be just fine without them.

Roasted Broccoli with Lemon
serves 4-6

Preheat the oven to 400°.

Cut 4 heads of broccoli into florets. In a large bowl, toss florets with olive oil, then season with salt and pepper. Transfer broccoli to a baking sheet.

Roast the broccoli in the oven at 400° for 20 minutes on a baking sheet, until browned and tender. Toss half way through.

If including pine nuts: Meanwhile, in a small skillet, toast 1/4 cup pine nuts over medium heat for 5 minutes, until golden all over.

Whisk together the dressing:
2 tbsp. lemon juice
1 tbsp. apple cider vinegar
4 tbsp. olive oil
2 tbsp. garlic-infused olive oil
1/2 tsp. dried basil
salt and pepper to taste

Scrape the broccoli into a serving bowl. Just before serving, add the dressing and pine nuts. Toss to coat.

Shopping list:
4 heads of broccoli
1-2 lemons (for 2 tbsp. juice)
optional: 1/4 cup pine nuts

Check the pantry:
apple cider vinegar
garlic olive oil
dried basil