Makes 4-6 servings. Difficulty
1 large head of broccoli 2 Tablespoons olive oil Salt and freshly ground black pepper 1/4 teaspoon hot red pepper flakes 1/2 cup walnut halves Juice of 1/2 lemon
Preheat the oven to 500°F.
Cut the broccoli into florets, discarding the stem. Place the broccoli florets in a roasting pan and drizzle with olive oil; toss to coat all the florets. Season with salt, freshly ground black pepper and hot red pepper flakes. Roast the broccoli for 10-12 minutes, stirring once after 5 minutes. The broccoli is done when it is just tender.
Meanwhile, in a dry skillet, toast the walnuts until they are fragrant and lightly browned.
Transfer the broccoli to a serving bowl. Squeeze the lemon over the broccoli and toss to combine flavors. Stir in the walnuts. Adjust seasonings to taste, if necessary, with salt and freshly ground black pepper.