Preheat oven to 500 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 12 minutes, or until just tender. 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. Yield: 4 servings Notes: Recipe courtesy of Georgia Downard, Reasons to Roast Recipe by: Cooking live Show #9024 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (70%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 77.2mg||3 %|
|Potassium 385.9mg||10 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 5.5g|
|Protein 3.7g||5 %|
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Calories per serving: 124
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