Nuts & seeds make such great additions to low carb dishes like this Roasted Broccoli dish. I especially enjoy them added to veggies and salads where they add both interest and crunch!
TIP: Scoot over and make room -- for best quality, store nuts and seeds in the refrigerator or freezer so the oils won't go rancid. Nuts and seeds with high levels of polyunsaturated fats (omega-3 fats and omega-6 fats) go rancid more easily, as do nuts and seeds which are broken, chopped, or ground into meal. They are spendy so you want to get the most out of your purchase.Roasted Broccoli w/Toasted Pine Nuts
1 pound broccoli florets2 Tbsp olive oil
Salt and freshly ground black pepper to taste
2 Tbsp butter
1 tsp minced garlic
1/2 tsp grated lemon zest
1 to 2 Tbsp fresh lemon juice
1/2 cup pine nuts, toasted
Preheat oven to 400°F degrees. In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for about 15 minutes, or until just tender and starting to brown. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top. Serves 6 - each serving contains 135 calories, 6.23g carbs, 2.2g fiber = 4.03g net carbs.