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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees F. | 2. Put the broccoli florets in a large bowl. Pour the olive oil, salt and pepper in, and mix well, til the florets are lightly coated with oil and you can taste a little bit of the salt and pepper on the florets. You might need to adjust quantities to taste. Then, spread the florets evenly on a large baking sheet. | 3. Bake for 20-25 minutes, until the broccoli are partly browned and the outsides are slightly crispy. | 4. Meanwhile, toast the pecans in a toaster oven for 5-10 min on the toast setting. | 5. When the broccoli is ready, take it out and let it cool 5 minutes, and then toss it with the toasted pecans, the parmesan cheese, the lime juice, and a little drizzle more of the olive oil. Toss and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli floret	2	lbs		806.9352	0.0	179.5204	4.5333
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt	1 1/2	1/2		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
pecan	3/4	cup	toasted	214.76	40.248000000000005	4.42	4.524
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.