Preheat oven to 425°F. Melt butter in a small saucepan over low heat. Add garlic and cover; set aside off heat.
Place broccoli in a large bowl and toss with olive oil, salt and pepper. Spread broccoli out in a single layer on 2 large rimmed baking sheets. Roast, stirring often, until softened and lightly browned on edges, 20 to 25 minutes.
Meanwhile, place pine nuts in a large skillet. Toast over medium heat, stirring and tossing often, until golden brown, 3 to 5 minutes. Transfer to a small bowl to cool.
Transfer broccoli to a large bowl and pour on butter and garlic mixture. Season with salt and pepper. Toss with pine nuts just before serving.
Soooooooooo good. The biggest danger here is completely avoiding the serving size and just eating 8 servings by yourself. Seriously, this is like broccoli crack. Worth noting, I halved the recipe and ended up halving the baking time as well.
Do I need to have my oven checked? 20 minutes at 425 left me with blackened broccoli. My husband and I still thought the taste was ok, but my kids (who normally eat broccoli) wouldn't touch it looking like that.
Oh my goodness! This wasn't broccoli! This was deliciousness!! My fiance had 3 platefulls! And he doesn't really care for broccoli! The butter-garlic mixture was amazing! I did add the pine nuts even though I don't think they did anything for the dish. Next time I am leaving them out just because they didn't taste like anything with the broccoli. There's no need to roast the garlic, it cooks with the heat of the butter: just make sure you use a small pan to melt the butter that has a matching lid. Makes a big difference. I am making this again, soon! LOVED IT! -Served with Lemony Potato Salad and Sauteed Chicken.
Very delicious and crisp taste. A good alternative to regular steaming of broccoli. I omitted the pine nuts and also could have omitted the butter for a healthier version. The olive oil did an excellent job on its own. I would suggest roasting the garlic before adding to the broccoli. Finally, I cooked it on aluminum foil to prevent sticking and preserve the flavor.
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