Roasted Broccoli with Lemon/Lime Vinaigrette and Pistachios
- 1 bunch broccoli, lower half of stem cut off, remaining stem and florets cut into bite size pieces.
- 2 tbs olive oil
- Juice from ½ lemon
- Juice from ½ lime
- Salt and pepper to taste
- ½ cup toasted pistachio nuts
- Spray oil
- Lemon and /or lime wedges for garnish
Heat oven to 350. Combine olive oil, citrus juice, salt and pepper in a medium bowl, whisk until blended. Add broccoli and toss lightly. Place broccoli on an oiled sheet pan and roast in the oven for 10-12 minutes. Remove and place in serving bowl or platter, top with pistachios and citrus wedges.