Parmesan-Roasted Broccoli
Ingredients
4 to 5 pounds broccoli (I used 4 good-sized bunches)
4 cloves garlic, minced
6 1⁄2 tablespoons olive oil, divided
1 1⁄2 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
2 teaspoons lemon zest (I zested one whole lemon since we love that lemony goodness)
2 tablespoons lemon juice
3 tablespoons pine nuts, toasted (Toast pine nuts in a dry skillet, stirring until lightly coloured and fragrant)
1⁄3 cup Parmesan cheese, grated
2 tablespoons fresh basil leaves, julienned (about 12 leaves)
Instructions
1. Preheat the oven to 425 degrees F.
2. Cut the broccoli into florets. Place the broccoli florets on one or two sheet pans and spread out to form a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
3. Remove the broccoli from the oven and immediately toss with 1 1⁄2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Comments
Again, this picture does not do the broccoli justice, but it does give a glimpse of the brilliant green after roasting. The recipe is adapted from everyone’s favorite barefoot contessa, Ina Garten. I got four bunches of beautiful broccoli at the farmer’s market during the weekend and wanted to make something different than what I’ve done in the past. It has only been recently in my life that I’ve started to explore the wide world of roasted vegetables, and equally recently that I’ve learned you can’t crowd the pan to effectively roast, so I decided to give the technique a go with my beloved broccoli.
It’s safe to say that this was a success and the star of the meal. The broccoli was a gorgeous green and extremely flavorful. I might have a hard time trying new broccoli (recipes in the future because this one was so fantastic.
Shown here with Chicken Dijon.
Internet - Ina Garten