Pecan-Toasted Broccoli

Geri by the Sea's Note:

This is a wonderfully crispy, hearty and flavorful recipe that people will want to keep noshing on. The quantities below are guidelines, but add more or less of stuff to taste.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Serves: 5

Yield: 1.0 cup

• 2 lbs broccoli florets
• 1/2 cup olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon lime juice (lemon fine too)
• 3/4 cup raw pecans, toasted
• 3/4 cup grated parmesan cheese (not the powdered stuff, please) or 3/4 cup romano cheese (not the powdered stuff, please)

Directions:

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.