We had this yummy dish alongside Rib-eye Steaks and Risotto for dinner tonight. The original recipe is from Barefoot Contessa: Back to Basics. Roasting broccoli and cauliflower brings out the sweetness of these vegetables and is probably my favorite technique for cooking them. The dish we had tonight called for pinenuts (which would be terrific), but the only nuts I had were macadamias. I think they worked well. Minimal effort is required. Enjoy!
2 stalks broccoli, cut into florets
Salt and pepper
Juice from 1/2 lemon
2 Tbsp. Parmesan cheese
1/4 cup macadamia nuts
1. Place broccoli on an aluminum foil-lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
2. Bake at 425° for 20 minutes. Place broccoli in a serving bowl, and toss with lemon juice, cheese, and nuts. Sprinkle with additional salt and pepper to taste.