I decided to try the Barefoot Contessa’s roasted broccoli recipe, slightly modified by me to be nondairy. Yikes, I was so tempted to eat it all myself. I’ll liken it to potato chips – betcha can’t eat just one! Disclaimer – they’re very addicting. Enjoy!
Lemony roasted broccoli
4 large bunches of broccoli, cut into large florets
5 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
6 garlic cloves, peeled and sliced
1 lemon, zested and juiced
5 tablespoons toasted pine nuts
1/2 cup grated soy parmesan cheese
Preheat oven to 425 degrees F. Toss the broccoli with the olive oil, salt and pepper, and garlic. Place everything on a rimmed pan and roast for 20-25 minutes, until the tips of the florets are browned.
When done, remove from oven and place in bowl. Add the zest and juice to the broccoli, add the pine nuts and the parmesan cheese. Toss and serve.