Parmesan-Roasted Broccoli

Adapted from the Barefoot Contessa Back to Basics.

1 1/2 pounds broccoli
3 garlic cloves, peeled and thinly sliced
Good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
½ to 1 teaspoon grated lemon zest
2 teaspoons freshly squeezed lemon juice
1 tablespoon pine nuts, toasted
1 oz. freshly grated Parmesan cheese

1 tablespoon julienned fresh basil leaves (about 5 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. Either peel and cut the stalks into similarly sized spears or reserve the stalks for another use. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Drizzle the broccoli with a few tablespoons olive oil and sprinkle with the salt and pepper. Roast for 10 minutes and then toss the garlic in with the broccoli. Continue roasting for another 10 to 15 minutes, stirring once, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with another tablespoon of olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

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