I hated broccoli until Dee made this for me. Now I can’t stop making it. It is my new addiction, so to speak. Who saw that coming? Thank you Anna.
“This is my new favorite side dish. I suggest doubling it so you have enough as everyone finishes this dish first and goes for seconds. Dairy-free if you leave off the dusting of parmesan at the end.
1 bundle of broccoli crowns, cut into smaller florets (or buy bag of pre-cut broccoli florets)
3-4 slices of bacon, sliced into 1/2″ pieces
2 Tablespoons raw pine nuts
1 teaspoon garlic salt
2 Tablespoons olive oil
Pepper & fresh parmesan for seasoning at the end (optional)
Preheat oven to 400 degrees. Line a large baking sheet with foil
for easy clean up.
In a bowl combine broccoli florets, pine nuts, and bacon pieces, adding in garlic salt evenly. Pour over with olive oil and combine with hands to make sure all the broccoli gets some olive oil.
Pour broccoli mixture onto baking sheet and spread out evenly as the bacon will have a tendency to stick together.
Bake for 40 minutes until broccoli looks roasted and bacon is cooked crispy, removing broccoli from oven to stir and flip every 10 minutes (or else you will burn the dish).
Season with optional pepper and a dash of freshly grated parmesan.
** This recipe is resposted, with Anna’s blessing and permission, from her website www.glutenfreeanna.com. Anna has Celiac Disease and has been Gluten Free since 2002 (she is also the lady announcer voice of ABC Thursday nights). She began her blog to recreate GF versions of comfort food favorites from her half Italian, half Southern-girl heritage. She has been grain and sugar free since 2012. The 4BroadsDish are anxiously awaiting the release of her cookbook “Eat Happy”. In the meantime we will continue to troll www.glutenfreeanna.com for fantastic dinner ideas.