Preheat oven to 450 degrees.
Roast the broccoli florets, drizzled with olive oil until a bit crispy, about 20-25 minutes.
Toss cooked broccoli with toasted pine nuts and crumbled blue cheese.
Serve warm or at room temperature, sprinkled with olive oil, lemon, & salt.
From the cookbook, The Forest Feast by Erin Gleeson.