Roasted Broccoli with Pecorino & Pistachios
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 to 1 1/2 lb. broccoli cut into small florets
- 1 tbsp. extra virgin olive oil (or canola oil)
- 1 tbsp. fresh lemon juice
- 3 tbsp. pistachios shelled, lightly toasted and roughly chopped
- 2 tbsp. percorino cheese finely grated
- 1/2 tsp. salt or salt subtitute
Ingredients
|
Instructions
- Preheat oven to 425ºF. Line a 10 x 15 inch baking pan with parchment paper.
- Place broccoli on prepared baking sheet. Drizzle with olive oil, and sprinkle with 1/2 tsp. salt. Roast broccoli 25 minutes or until tender and well browned, stirring occasionally. Transfer to serving platter.
- Top with nuts and pecorino, and drizzle lemon over broccoli.
- 1/4 recipe for 100 calories 1/8 recipe for 50 calories
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