- 1 big head of broccoli
- 2 tablespoon olive oil
- 1/4 cup bleu cheese, crumbled
- 1/4 cup pine nuts, toasted
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.