This is a method I've been using lately that's easy, fast, and brings out nice flavors in the broccoli — nutty, lemony, or earthy, depending on how you season it. I've mostly been using the 21 Seasoning Salute blend from Trader Joe's, but salt and pepper is enough if you want a plain side dish. This works well reheated in packed lunches.

I wrote this recipe without strict amounts, but for reference, two small heads of broccoli or one very large one will make about four servings.

Ingredients:

• Nuts or seeds, such as sunflower seed, pepitas, or peanuts
• Olive Oil
• Broccoli
• Salt & black pepper
• Optional: other spices, to taste
• Optional: Lemon Juice

Method:

• Toast a few handfuls of nuts or seeds while you prepare the broccoli. Spread the nuts in an even layer inside a dry skillet and toast them on medium-low heat on your stove, or spread them on a cookie sheet or oven-safe skillet and bake them at 250°-350°F in your oven. Stir periodically, making sure to remove them from the heat source before they burn.
• Coat the bottom of a pan with olive oil and set it over medium heat.
• Wash broccoli, allowing some water to cling. Cut the florets off of your broccoli. Slice the broccoli stem lengthwise once or twice, and then cut it into bite-sized slices.
• Add the cut stems to the pan, stir to coat with oil, and spread in an even layer. Try to leave them in place, cooking until slightly browned on one side.
• Cut the broccoli florets into bite-sized pieces, or leave in larger pieces. Add the broccoli florets, any spices, and the optional squirt of lemon juice. Stir to coat, cover pan, and cook until broccoli is bright green, up to 10 minutes.
• Serve with a sprinkle of toasted nuts or seeds.