Shelly's Recipe

PARMESAN-ROASTED BROCCOLI AND SUGAR SNAP PEAS

Category: Broccoli

1 1/2 cups of broccoli florets
1 cup sugar snap peas
2 tbsp + 1-1/2 tbsp olive oil, divided use
1/2 tsp sea salt
Big pinch black pepper
1/2 tsp grated lemon zest
2 tsp fresh lemon juice
2 tsp chopped fresh basil leaves
2 garlic cloves, grated
1 tbsp toasted pine nuts
2 tbsp grated Parmesan cheese

Preheat oven to 425. Place vegetables on a baking pan in a single layer. Drizzle with 2 tbsp oil; sprinkle with salt and pepper. Roast 20-25 minutes, until crisp-tender, and tips of broccoli florets are browned.

While vegetables are in the oven, prepare vinaigrette: In a small cup, combine remaining 1-1/2 tbsp oil with the grated garlic, lemon zest, lemon juice and basil.
Remove veggies from oven and immediately toss with vinaigrette, pine nuts and Parmesan cheese. Serve hot.