Roasted Lemon Garlic Broccoli

Broccoli is one of those things we can get fresh in Korea, so I have a bunch of recipes for broccoli. This one combines several other things that I like: Garlic, lemon, bacon and pine nuts.

Ingredients

4 small bunches of broccoli (or 2 large ones) -- enough to fill a baking sheet.

7 Tablespoons extra virgin olive oil (5 for pre-cooking and 2 for post cooking)

2 Teaspoons kosher salt

1/2 Teaspoon fresh ground pepper

4 Garlic Cloves

1 Fresh Lemon

5 Slices of Bacon, Chopped and Cooked

3 Tablespoons Pine Nuts

1/3 cup of freshly grated Parmesan cheese

Cooking Directions

Heat the oven to 400 degrees.

Cut the broccoli into florets. Make sure it is thoroughly dry. Toss with 5 ounces of olive oil, the salt and pepper. Add the garlic cloves. Place on baking sheet.

Periodically (every 5-8 minutes or so), you can shake the pan, but it is not necessary. Roast for 20-25 minutes, or until the tips of the florets are browned.

Cut and cook bacon. When bacon is almost done, add the pine nuts to the bacon grease to toast them. Drain both and set aside.

Place cooked broccoli into a bowl and top with the zest of a lemon. Squeeze the juice from one lemon over the broccoli and add the pine nuts and bacon. Top with the parmesan cheese and serve. You can also add some fresh basil to this if you have it.

Chop broccoli, toss with oil, add salt, pepper and garlic

Place on aluminum foil covered baking sheet

Cook bacon, add pine nuts when bacon is done and toast for a minute or two.

Mix together for last 30 seconds. Don't overcook the pine nuts.

Drain the bacon and pine nuts

Zest the lemon

Slice it and squeeze onto cooked broccoli

Mix cooked broccoli with bacon and pine nuts. Add lemon zest, squeeze lemon juice.

Serve (with Schnitzel and German Potato salad in this case)