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roasted broccoli and pecans on a platter
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4.25 from 8 votes

Roasted Broccoli with Pecans

Ingredients

  • Broccoli florets and pecans tossed in a lemon garlic vinaigrette and roasted until the broccoli browns. Honey tones down the bitterness and strong flavor of broccoli. Pecans add a touch of sweetness and crunch. Use your favorite cooking oil as a substitute for olive oil.
  • yield: 4 to 6 servings as a side
  • Preheat oven to 400 degrees
  • Fresh broccoli and chopped pecans tossed in a lemon garlic vinaigrette and roasted.
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped pecans
  • 1 pound approx. 6 cups fresh broccoli florets
  • 1/4 cup grated Parmesan cheese

Instructions

  • Whisk together first 6 ingredients. Stir in pecans. Set aside.
  • Place broccoli on a large baking sheets.
  • Pour dressing over broccoli and mix well.
  • Bake for 20 minutes or until broccoli starts to turn brown.
  • Remove from oven. Sprinkle with cheese.
  • Serve immediately.
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