My daughter Maddie loves broccoli and will eat it in just about any way prepared. I, on the other hand, don’t like broccoli, but I eat it reluctantly because I know it’s good for me. So imagine my surprise when I roasted broccoli for the first time and really liked it. Roasting mellows the flavor and it’s so easy to do, even just for one person. This is my go to recipe for broccoli. When I’m short on time, I just toss broccoli with some olive oil,
balsamic vinegar, pine nuts, salt and pepper in a pan and roast it (like I did in these photos).
Here’s the “official” recipe for…
Parmesan Roasted Broccoli
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
2 tsp grated lemon zest
2 Tbs freshly squeezed lemon juice
3 Tbs pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 Tbs julienned fresh basil leaves (about 12 leaves)
1. Preheat the oven to 425 degrees F.
2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 Tbs olive oil. Sprinkle with 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 ½ Tbs olive oil, the lemon zest, lemon juice, pine nuts, Parmesan and basil. Serve hot.
Note: Toast pine nuts in a dry fry or sauté pan over medium heat until aromatic and slightly browned. Keep a close eye on them and keep them moving as they turn from perfect to burned quickly.