Pecan-Toasted Broccoli

• 2 lbs broccoli florets
• 12 cup olive oil
• 1 12 teaspoons salt
• 12 teaspoon pepper
• 1 tablespoon lime juice (lemon fine too)
• 34 cup raw pecans, toasted
• 34 cup grated parmesan cheese (not the powdered stuff, please) or 34 cup romano cheese (not the powdered stuff, please)

1. Preheat oven to 425 degrees F.
2. Put the broccoli florets in a large bowl.
3. Pour the olive oil, salt and pepper in, and mix well, til the florets are lightly coated with oil and you can taste a little bit of the salt and pepper on the florets.
4. You might need to adjust quantities to taste.
5. Then, spread the florets evenly on a large baking sheet.
6. Bake for 20-25 minutes, until the broccoli are partly browned and the outsides are slightly crispy.
7. Meanwhile, toast the pecans in a toaster oven for 5-10 min on the toast setting.
8. When the broccoli is ready, take it out and let it cool 5 minutes, and then toss it with the toasted pecans, the parmesan cheese, the lime juice, and a little drizzle more of the olive oil.
9. Toss and serve warm.

broccoli florets, olive oil, salt, pepper, lime juice, pecans, parmesan cheese

Taken from www.food.com/recipe/pecan-toasted-broccoli-472720 (may not work)