Roasted Broccoli with Parmesan, Lemon, and Toasted Walnuts

Trim and cut 200 gr Broccoli Frozen into uniform medium-sized florets, and peel and finely mince 1 clove Garlic.

Toast 20 gr Walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant, transfer to a board to cool, then coarsely chop.

In a pot, bring 500 ml Water to a rolling boil and stir in ¹/₄ tsp Table salt.

Add the prepared florets to the boiling water, blanch for 2 to 3 minutes until vibrant green and tender-crisp, then drain very thoroughly.

Arrange the drained florets onto a parchment-lined baking tray, drizzle with 1 ¹/₄ tbsp Olive oil extra virgin, and toss with the minced aromatics, ¹/₂ tsp Black Pepper - Powder, ¹/₂ tsp Chili (flakes), and the remaining ¹/₄ tsp Table salt.

Roast in a preheated oven at 210°C (410°F) for 8 to 10 minutes until the edges begin to lightly char.

Scatter 20 gr Parmesan evenly over the florets and return to the oven for 3 to 4 minutes until the cheese melts and turns lightly golden.

Remove from the oven, drizzle with , sprinkle with 1 piece Lemon, and top with the chopped toasted nuts before serving.