Roasted Broccoli and Pecans

I first made this broccoli a couple of years ago and when I did, we were all so crazy about it that I served it a couple of times a week.  Yes, I am talking about broccoli. And yes, my family actually asked for it. That should be reason enough for you to try it, but if I need to entice you further, I will say that it only take 15 minute to cook. Everyone loves it and it cooks up in a flash. So, what are you waiting for? Here's what you'll need:

  • fresh broccoli florets
  • olive oil
  • pecans
  • red pepper flakes
  • salt & pepper

Preheat the oven to 450 degrees.

Start by putting the broccoli in a single layer in a baking dish. It's important that it's in a single layer so that it roasts and doesn't steam. If your florets are vastly different in size, cut the bigger ones up to make them all a similar size.  They don't have to be exactly the same size, just close.

Roughly chop the pecans and toss them in with the broccoli. Drizzle the broccoli with olive oil until all of the pieces have some on them. Don't drown them, just a little is enough. For this pan I used about 3 tablespoons of oil. Season with salt and pepper and sprinkle on the red pepper flakes. 

Roast in the oven for 15 minutes. That's it. I love the way the tips of the broccoli get crunchy and the flavor of the roster pecans blends perfectly.