This was a nice alternative to plain steamed broccoli--nice combination of flavor and texture. Everyone enjoyed it. The only change I made was lightly pouring lemon juice over the broccoli at the end instead of using a fresh lemon.
Roasted Broccoli with Buttered Walnuts
Quick & Easy
Yield: 6 to 8 servings
Recipe from
More From Oxmoor House
Ingredients
- 3 pounds fresh broccoli
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup walnut halves
- 3 tablespoons butter, melted
- 1 lemon, halved
Preparation
- Cut broccoli into 3" lengths; cut thick pieces in half lengthwise. Place in a roasting pan, and drizzle with olive oil; toss to coat well. Sprinkle with salt and pepper. Roast at 500° for 14 minutes, stirring once after 8 minutes.
- Meanwhile, toast walnuts in melted butter in a skillet over medium-high heat 5 minutes or until fragrant.
- Spoon broccoli into a serving bowl. Squeeze cut lemon over broccoli, tossing well. Stir in walnuts and butter.
Roasted Broccoli with Buttered Walnuts Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Oxmoor House
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Cooking Light
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