INGREDIENTS:
1-1/2 cups carrots, cut diagonally into 1/2-inch pieces 2 Tbs pine nuts ¼ tsp crushed red pepper flakes 1 Tbs grated Parmesan cheese 1 Tbs lemon juice 5 cups broccoli, cut into florets 2 Tbs olive oil 2-3 cloves garlic, thinly sliced Salt to tasteMETHOD:
Bring pot of salted water to boil. Add carrots; cook 2 minutes. Add broccoli; cook 1 minute. Drain; reserve. In skillet, heat oil over medium-high heat. Add pine nuts, garlic, & pepper flakes; cook, stir occasionally, until garlic softens & browns slightly. Add lemon juice & salt & reserved carrots & broccoli; cook, stir occasionally, until vegetables are just tender. Stir in Parmesan.
Serves 4
Source: Chrissi Brewer
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