Crispy Broccoli & Blue



  1. Roast florets from 1 big head of broccoli drizzled with 2 T olive oil until a bit crispy

    450°F 20–25 min.

  2. Toss cooked broccoli with: toasted pine nuts & crumbled blue cheese (¼ c or 30 g each)

    Serve sprinkled with olive oil, lemon, & salt (warm or room temp).