Parmesan-Roasted Broccoli
Source of Recipe
Debra Rossi
List of Ingredients
4 to 5 pounds broccoli
5 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. ground pepper
2 tsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
3 tbsp. pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tbsp. julienned fresh basil leavesRecipe
Preheat oven to 425 degrees. Cut the broccoli florets from the 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 lg. enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tbsp 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. Remove the broccoli from the oven and immediately toss with 1 1/2 tbsp. olive oil, lemon zest, lemon juice, pine nuts, Parmesan, and basil.
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