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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette Empty Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette

    Post by Lobo Sun 24 Jan 2016, 2:32 am

    Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette Img96l
    Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette
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    Prep Time: 8 minutes
    Cook Time: 18 minutes
    Servings: 6
    Simple and versatile, this side dish is essentially a warm broccoli salad dressed with a tangy vinaigrette. The flavor may be a revelation to you if you don’t care for boiled or steamed broccoli—high-heat roasting brings out a delicious sweetness. If you buy broccoli tops with the stems already trimmed away, buy 1 1/2 pounds.






    • 349

    Ingredients:


    • 2 lb. broccoli
    • 3 Tbs. olive oil
    • 1/4 tsp. salt, plus more, to taste
    • 2 Tbs. balsamic vinegar
    • 1 tsp. Dijon mustard
    • 1/4 cup pine nuts, toasted
    • Freshly ground pepper, to taste

    Directions:

    Preheat an oven to 400°F. Cut the broccoli into 1-inch florets.

    In a large baking pan, toss the broccoli with 2 Tbs. of the olive oil and the salt until well coated. Spread in a single layer. Roast, stirring frequently, until browned and tender, 18 to 25 minutes.

    In a large bowl, whisk together the vinegar, mustard and the remaining 1 Tbs. olive oil. Add the warm broccoli and pine nuts and stir to coat. Season with salt and pepper and serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

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