DF if w/out parmesan cheese, V, GF
when i made the orange chile glazed chicken i needed some greens. and i had these in my frig…good thing. ina garten makes a similar recipe that i love, so i used the same method here.
Roasted Broccoli and Sugar Snap Peas
2 pounds broccoli florets
1 package of fresh sugar snap peas
2 garlic cloves, thinly sliced
salt and pepper
1 tbs pine nuts, toasted
1/4 c parmesan cheese, freshly grated
preheat the oven to 400 degrees. on a sheet pan toss the broccoli and sugar snap peas with the slices of garlic, oil, and salt and pepper. roast for 20 minutes. once out of the oven sprinkle with pine nuts and parmesan cheese.
- the best way to toast nuts is in a dry skillet over medium to low heat on the stove top. watch them closely and toss in the skillet to toast evenly.
- if you have left over nuts, keep them in the freezer. they last longer this way, and they will defrost quickly when you do use them.
- when you roast garlic it gets sweet and soft. so the slices are not as pungent as one might suspect.