I can honestly say this is the best broccoli preparation I've tried yet. So good that I made it for Christmas dinner at my house and it was a big hit. By roasting the broccoli, you get some nice charred edges while maintaining the color and texture of the veggie. The combination of garlic, olive oil, lemon zest and juice just can't be beat. Add the warm nutty flavor of toasted pine nuts and the salty melty goodness of the parmesan and there you have it. Also, check out my awesome new mini collander below. Thanks Santa!!
Nutritional Highlights: Believe it or not, I think this is the first cook tush recipe in which broccoli is the star. Sure, I've thrown it in a stir fry here or there, but I don't think I've ever really showcased the broccoli itself. Well now is the time. It's not a coincidence that there are tons of research articles focused on the health benefits of broccoli, whether it be for cancer prevention, digestion, or heart disease. It's also packed with Vitamin C and K, and is also a great source of folate, dietary fiber, and many B vitamins. Sure, I'm adding a little fat in this recipe via the olive oil, parmesan, and pine nuts, but I'm also adding TONS of flavor. This recipe is perfect for a dinner party or just for an any night party in your mouth.
Lemon-Parmesan Roasted Broccoli
adapted from Ina Garten
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- 5 tablespoons 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 (I did this in the toaster on tin foil while watching closely)
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F.
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 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.
Remove the broccoli rom the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.