This is the best broccoli ever. I used to hate broccoli. Okay, I know most kids hated broccoli, but I hated it as an adult. Eventually I figured out I hated overcooked broccoli, not the vegetable itself. And now I have found a way to not only like, but LOVE broccoli!
I haven’t seen the original recipe, but I’m told it was the Barefoot Contessa. If so, she’s a genius.
I made this last minute so I didn’t have all the ingredients, so I’m going to write down the recipe and then what I did. Though it still tasted amazing, I plan on trying it with all the ingredients soon. Can it get any better? If so I may become addicted to this fabulous, vitamin-packed, veggie.
Roasted Broccoli
Ingredients
- 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 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)
Directions
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 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.
So there it is…and here is what I did.
I put the broccoli and garlic on the sheet pan, then tossed the broccoli and garlic with the olive oil, pepper, and salt. I sprinkled some parmesan and dried basil over the whole thing and then put it in the oven for 20 minutes or so. When I took it out it was sizzling and smelled delicious. (Of course I think anything with garlic smells great) I sprinkled some more parmesan over the whole thing and took a bite. Wow. That’s what I said after the first bite, “Wow” and then I ate more. Yum. If you are dairy free I would leave off the cheese, obviously, but give it a squeeze of lemon juice before you cook it to give it a bit more flavor. This is seriously good either way.
