Broccoli, cranberries and pecans in a delicious vegetarian sidedish

2 large heads of broccoli, which makes this dish extra yummy, broccoli florets should be taken off the head. These florets  should be the equivalent of 4 cups of this cruciferous vegetable that is oh, so yummy!

small handful of dried cranberries for a little sweetness

small handful of toasted pecans for that nutty toasted nutty flavor

About 1 Tablespoon grated Parmesan, do not do a whole Tablespoon or it may be too much cheese and some people don't like the taste of that much cheese.

1 squeeze fresh lemon juice this will provide a sour acidic taste that goes so well with broccoli.

Sea salt  and freshly ground black pepper. There is no set amount because what may appeal to my tastebuds may overwhelm yours. Put however much of both you want in this delicious sidedish.

You need a steamer basket for this recipe because the broccoli isn't already steamed and cooked like it is when you thaw out frozen broccoli.
First, take your steamer basket and put it in a medium sized saucepan that has 1/2 cup water.

at this point the broccoli should be put in the basket, then the heat should be turned up to high after you cover the saucepan. Wait until the water boils then keep your eyes on the pot because it will only take a few minutes to steam, but make sure the water is boiling before you keep track of those several minutes. If the water doesn't boil then the broccoli won't steam!

After you let the broccoli steam, take it out of the steamer basket and put the broccoli in a large bowl.

Add some sweetness to your life by adding to the broccoli some cranberries, Parmesan and lemon juice, then you toss it. Then put just enough salt and pepper that you enjoy the taste very much.

This savory side dish can be served warm when it is best or if you put it in the refrigerator if you made it the night before or you are eating leftovers, then take out of the cold refrigerator and let it heat up to room temperature before attempting to eat it.
Recipe ingredients by Ellise Pierce that writes for the Fort Worth Star Telegran