Ideal for healthy snacking by eating on their own or adding them in trail mixes. A great ally in baking or cooking, mixing them to make delicious desserts, copious salads, or in creating mouth-watering recipes. They are the center stage of the famous pecan pie.
Roasted Broccoli in Pecans
2 cups broccoli florets
1/2 cup pecans
2 tbsp olive oil
Salt and pepper
Grated parmesan cheese
Pre-heat oven to 425° F.
Cut florets into smaller pieces if preferred.
Place the florets in the roasting pan, drizzle with olive oil, and season with salt and pepper.
Roast in the oven for around 20 to 25 minutes, stirring once, until crisp and tender.
While roasting, toast pecans in a pan with or without oil over medium heat until browned, just a shade darker than its original color.
Take the broccoli from the oven, toss with pecans.
Top with parmesan cheese.
Serve hot and enjoy!
Pecans are one of the nuts that have high-fat content, the kind that is good for the health. Rich in monounsaturated fats especially oleic acid, known to have shown contribution in boosting immunity, reducing inflammation with good potential in aiding to lower the risk of cardiovascular disease.
They are packed with antioxidants, too, and full of nutrients as well, vitamin B1 or thiamine in particular, minerals copper, manganese, and zinc with good amounts of vitamin B2, B5, B6, magnesium, iron, calcium, phosphorous, zinc, and other micronutrients.
Storage: Store in an airtight sealed bag in a cool dry place. For best quality, refrigerate after opening.
Shelf life: 1 year unopened in the fridge, 6 months after opening.