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Roasted Broccoli with Almond Parsley Pesto





Yields
Serves 10 to 12



Total Time
30 mins

Roasting, as opposed to steaming, deepens the flavor and color of broccoli, and makes it a nice change from bright, light steamed broccoli. It's delicious with this hearty, unusual pesto.

 2 pounds broccoli florets
  About 1/4 cup extra-virgin olive oil
 1/2 teaspoon kosher salt
 1/2 teaspoon pepper
 1 1/4 cups Almond Parsley Pesto
Step 1
1

Preheat oven to 425°. Cut broccoli florets in half through the stem so they'll lie flat while roasting for nice, even browning. Divide broccoli between 2 large rimmed baking sheets.

Step 2
2

Drizzle 1/4 cup oil over broccoli, sprinkle with salt and pepper, and turn until well coated.

Step 3
3

Roast, switching pan positions and turning broccoli with tongs halfway through cooking, until tender-crisp and beginning to brown on the bottom, 10 to 15 minutes. Drizzle with oil.

Step 4
4

To serve, spread a layer of pesto on a platter. In a bowl, gently toss broccoli with more pesto and arrange on platter.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories271
% Daily Value *
Total Fat 27g35%

Saturated Fat 4g20%
Cholesterol 2.2mg1%
Sodium 200mg9%
Total Carbohydrate 6.3g3%

Dietary Fiber 3.4g13%
Protein 4.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.