1 head broccoli, cut into florets
1 small clove garlic, minced
1 lemon, zest and juice
4 T pine nuts, lightly toasted
A pinch of chilli flakes
½ cup freshly grated parmesan cheese
salt and pepper to taste
olive oil
Preheat your oven to 150. Mix garlic with the olive oil and drizzle over broccoli florets, tossing gently to coat. Roast broccoli for 20 - 25 minutes until just beginning to brown on some edges. Remove from the oven and toss with some more olive oil, the zest and juice from the lemon and salt and pepper to taste. Sprinkle the parmesan cheese and chilli flakes (if using) on top and serve hot.
I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.
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