Parmesan-Roasted Broccoli
from Barefoot Contessa Back to Basics by Ina Garten
Alabama Hill Association
Page 2
Using healthy broccoli is easy winter orsummer with this delicious dish. Roastingthe broccoli with garlic and Parmesangives this dish great flavor. Enjoy!
May
Recipe
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground blackpepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts (optional)
1/3 cup freshly grated Parmesancheese
2 tablespoons julienned fresh basilleaves (about 12 leaves)
1. Cut the broccoli florets from the thick stalks,leaving an inch or two of stalk attached to theflorets, discarding the rest of the stalks. Cut thelarger pieces through the base of the head with asmall knife, pulling the florets apart. You shouldhave about 8 cups of florets.2. Place the broccoli florets on a sheet pan largeenough to hold them in a single layer. Toss thegarlic on the broccoli and drizzle with 5 tablespoonsolive oil. Sprinkle with the salt and pepper. Roastfor 20-25 minutes, until crisp-tender and the tipsof some of the florets are browned. Check after15-20 minutes.3. Remove the broccoli from the oven and immediatelytoss with 1 1/2 tablespoons olive oil, the lemon zest,lemon juice, pine nuts, Parmesan, and basil. Serve hotand ENJOY! Leftovers make a great addition toomelets, sandwiches, or just as a delicious side dish.
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