Oven-Roasted Broccoli with Pecans
Ingredients
- 4 heads broccoli, washed and cut into florets
- ⅓ cup olive oil
- 1 ½ teaspoons pepper
- 1 ½ teaspoons salt
- ⅓ cup pecans, chopped
- ¼ cup unsalted butter, melted
Instructions
Directions for Broccoli
- Preheat oven to 450°F.
- Place broccoli in a large baking dish or jelly-roll pan and toss with oil, pepper, and salt.
- Bake for 15 minutes or until browned.
Directions for Pecans
- In a skillet, place the pecan pieces and cook on medium-low heat, stirring constantly, until they start to brown. Turn off the heat, place butter in the skillet, and let it melt. Stir to coat the pecans.
- When the broccoli comes out of the oven, drizzle the melted butter and pecans over the broccoli and stir to coat. Serve immediately.
Notes
Broccoli
- The recipe is best when served right out of the oven.
- Broccoli shrinks when roasted, so what looks like a lot of plump florets before cooking will be much smaller after roasting.
- Broccoli browns better when placed in a single layer in the pan.
Prep Ahead
- For ease of preparation, cut the broccoli and pecans a day ahead and store each in its own container.
Adjust Cooking Time
- For less browned broccoli, reduce the cooking time to 12 minutes.
Spicy Broccoli Option
- Sprinkle red pepper flakes over the cooked broccoli and stir.
Substitute Salted Butter
- If using salted butter, reduce the salt amount to 1 teaspoon.
Nutrition
Calories: 186kcalCarbohydrates: 5gProtein: 2gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 15mgSodium: 460mgPotassium: 241mgFiber: 2gSugar: 1gVitamin A: 607IUVitamin C: 61mgCalcium: 39mgIron: 1mg
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