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.
1 pound broccoli florets
2 Tbsp olive oilSalt 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.
