Roasted Broccoli with Sun-Dried Tomatoes

Roasting broccoli florets at high heat is like a hands-free "sauté." Half-moons of lemon flavor the broccoli during roasting and become caramelized, tart, and tasty. Serve this roasted broccoli with sun-dried tomatoes, pine nuts, and parmigiano dish as a vegetable side or atop lightly dressed pasta.

1 ¼ lbs broccoli

1 lemon, washed and cut in thin half-moons

3 tbsp Colavita Extra Virgin Olive Oil

Kosher salt

4 Colavita Sun-dried Tomatoes, chopped

¼ cup pine nuts, toasted

½ cup shaved parmigiano-reggiano

Heat the oven to 450°F and position a rack in the center. Cut the broccoli into 1-inch florets. Trim the sides of the stem and then cut into ¼-inch-thick wedges.

In a medium bowl, toss the broccoli and lemon with the olive oil and 1 tsp. salt. Transfer to a large rimmed baking sheet lined with aluminum foil. Roast, shaking the pan occasionally, until the broccoli browns and becomes tender, about 15 minutes.

Transfer the broccoli back to the same bowl and toss with the sun-dried tomatoes, pine nuts, and Parmigiano. Serve immediately.

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Roasted Broccoli with Sun-Dried Tomatoes