Roasted Broccoli with Lemon etc.

We’re heading off to New York tomorrow to celebrate the holiday with Nick’s family and we are all really looking forward to visiting America (as we call off-island). Dylan is psyched to see The Intrepid and if that doesn’t prove I’m out numbered in the boys vs. girls category then my packing list (scooter, matchbox racecars, superhero cape) does.

In other news, I spied this recipe the other day and had to make it. It’s right up my alley. I put my own spin on it and man is it delicious. If you need a vegetable side dish for turkey day or a satisfying detox lunch for Friday look no further.

Finally we did a little photoshoot yesterday of the babe for our Christmas card. He is sporting the adorable knit bag my mom made for Dylan and showing off the liberty quilt his great grandmother stitched – what a lucky guy.

ROASTED BROCCOLI WITH LEMON, PINE NUTS, GARLIC, & PARMESAN

1 head broccoli, cut into florets
2 tablespoons olive oil
2 garlic cloves, sliced
1 lemon, zested
1/3 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese (leave off for vegan)
salt and pepper

1. Pre-heat oven to 425 F. Toss broccoli florets with olive oil, garlic, salt and pepper. Arrange in an even layer on a baking sheet and roast until crisp, about 25 minutes.

2. Simple – when broccoli comes out of the oven toss with lemon zest, pine nuts, and Parmesan. Serve!

I am oozing with thanks this year!