Ya’ll, this recipe is everything. Not only is it delicious, but it is also super healthy and declicious to make.
Colton and I make this recipe easily once a week (I eat it like candy) and after bringing it to Thanksgiving this past year and it being a total hit, I knew I had to share it with you all too!
Plussss, I havent shared a recipe in what seems like a lifetime.
Like I said above, it is the easiest recipe every and you only need a lot (and I mean a lot) of broccoli, olive oil, Himalayan salt, garlic and pine nuts!
The reason you want a bunch of broccoli, is because even though it look like a lot, it cooks down quite a bit.
To get started, you preheat the oven to 425. Then you wash and chop the broccoli into florets before coating it in olive oil. Spread it out on a pan and sprinkle with himalayen salt and pepper.
Place in the oven for 25 minutes
After the 25 minutes is up, take the broccoli out, then sprinkle the pine nuts and parmesan on top.
Cook for 5 more minutes!
Then pull out, let it cool down and serve away!
- 4-5 Pounds of Broccoli Florets
- 4 Garlic Cloves Thinly Sliced
- Extra Virgin Olive Oil
- Himalayen Salt (for taste)
- Black Pepper (for taste)
- 3 TBS Toasted Pine Nuts
- 1/3 Cup Parmesan
- 1.Heat the oven to 425° F.
- 2.Cut the broccoli into florets. You should have about 8 cups of florets by the time you finish
- 3. Place the broccoli florets on a a large baking sheet and toss the garlic on the broccoli. Drizzle with 5 tablespoons olive oil. Sprinkle with the Himalayan salt and pepper.
- 4. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with parmesan and toasted pine nuts.
- 5. Cook for 3 more minutes. Then remove and serve hot.