• 4 Tbs. pine nuts
• 2 lb. broccoli florets
• 1/3 C. olive oil
• Salt and freshly ground black pepper
• 3 Tbs. butter
• 1 1/2 tsp. minced garlic
• 1 tsp. grated lemon zest
• 2 Tbs. fresh lemon juice

Toast the pine nuts in advance and be sure to buy pre-trimmed broccoli florets to cut down on last-minute preparation time. Preheat oven to 350 degrees. Spread 4 Tbs. pine nuts evenly on baking sheet and toast, stirring, 8-10 minutes, or until golden. Remove and reserve. Increase oven to 500 degrees. In large bowl, toss 2 lb. broccoli florets with 1/3 C. olive oil and salt and pepper. On baking sheet, arrange florets in single layer and roast, turning once, 12 minutes, until just tender. Meanwhile, in small saucepan, melt 3 Tbs. butter over medium heat. Add 1 1/2 tsp. minced garlic and 1 tsp. lemon zest and heat, stirring, about 1 minute. Let cool slightly and stir in 2 Tbs. lemon juice. Transfer florets to serving bowl, pour butter mixture over them, and toss. Scatter toasted pine nuts on top and serve.

Yield: 8 servings