Popular
Latest From the Show
An Easy Way to Get Your Kids to Eat Broccoli on Thanksgiving
Bob Harper's NYC Apartment Tour + Rach's Everything Pigs in a Bl…
Barbara Corcoran Shares Her Best Business Advice + Nachos 2 Ways
Rach's Bucatini with Bacon & Creamy Onion Sauce + Chef Richard B…
Rach’s Rotisserie Chicken Meal + Stacy London's Makeover
Season 17 of Rachael Is Coming—Here's When!
3 Tools Every DIYer Should Have
3 Kitchen Tools NY Times' Melissa Clark Can't Cook or Bake Witho…
3 Things You Should Add to Your Medicine Cabinet, According To a…
A Style Expert on Why the Nap Dress Is So Popular
Rach's Porterhouse Steak for John + Chef Scott Conant's Cast-Iro…
Summer-Ready Raw Zucchini Salad + Best Seasonal Produce Buys
Our Shortcuts Show: Chef Kelly Senyei Shares Ultimate Baking Sho…
Chef Curtis Stone Makes Grilled Fish Tacos + Rach's Veal Francese
Viewer Goes Meat-Free for a Week + Carrot and Butternut Squash C…
Rach's Derm Shares How to Use Retinol for Anti-Aging + Fave Prod…
How to Stay Organized While Running a Business From Home
The Right Order to Apply Skincare Products, According to Rachael…
How to Make Dark Chocolate Chip Cookies With Sea Salt
How to Make Spicy Lamb Chops with Polenta and Broiled Tomatoes |…
Ingredients
- I head of broccoli, cut into 1 1/2-inch florets with the stems peeled and sliced
- 1/4 cup olive oil
- 1/2 cup shredded Asiago
- 1/2 teaspoon sugar
- Salt and pepper
- Zest and juice from 1 lemon
- 1/4 cup toasted pine nuts
Yield
Serves: 4
Preparation
Preheat oven to 400°F.
In a large bowl, toss broccoli, olive oil, Asiago, sugar, salt and pepper. Place on a sheet pan in an even layer and roast for 20-30 minutes, tossing halfway.
Just before serving, squeeze some fresh lemon juice and top with fresh lemon zest. Sprinkle pine nuts on top.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
