Parmesan-Roasted Broccoli

I never thought that I could like broccoli this much.

This recipe is from Ina Garten, though I saw it here first. It wasn`t even in our menu plan, but we had a head of broccoli left over from the previous week`s groceries, and it was `use it or chuck it` day. I didn`t even have all the ingredients - my broccoli is without pine nuts and basil - but it was still amazing. A strong word to use to describe broccoli!

I wouldn`t worry too much about the measurements in this recipe. Just start with whatever amount of broccoli you have, and eyeball everything else as you add it. (Frankly, when have I ever been worried about exact measurements before?!)

4 to 5 pounds broccoli (approx 8 cups of florets)
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Cut the broccoli into long florets. Place broccoli on a baking pan in a single layer. Toss garlic over broccoli and drizzle with olive oil. Sprinkle with salt and pepper. Roast at 425` for 20 to 25 minutes, until crisp-tender and the tips of some florets are browned.

Remove from oven and toss immediately with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve immediately.

This is a `the battery died as I was taking it` picture, so I apologize that doesn`t show it off better. Don`t judge it by the photo - Just make it. You will see that I`m not exaggerating! (And if you, like me, don`t have pine nuts or fresh basil in the house - don`t worry about it! Make it anyway. It was delicious anyway!)

1 comment:

  1. Made it, loved it!...will make it again!!

    Heather K.