Monday, February 27, 2012

Parmesan-Roasted Broccoli

I already posted another (very basic) roasted broccoli recipe over a year ago, but this one has more seasoning and it was so yummy - definitely worth posting. The simple addition of garlic, lemon, pine nuts and parmesan transformed an already good dish into something great. I served this for company, along with stuffed shells with feta and herbs and it was a very comforting plate that was well received by almost everyone (my six-year-old being the lone holdout). Apparently she only likes plain, steamed broccoli (which is good for workday me, but boring for weekend me). At least she's not in freaky eater territory (when you start putting tartar sauce on jello, clearly something has gone terribly wrong in your life).

Yield: 6 servings

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
6 1/2 tablespoons extra virgin olive oil, divided
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)

1.      Preheat oven to 425º F.
2.      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.
3.      Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 15 minutes, then toss the garlic with the broccoli. Roast for another 5 to 10 minutes, until broccoli is crisp-tender and the tips of some of the florets are browned.
4.      Remove the broccoli from the oven and immediately toss with the remaining 1 1/2 tablespoons olive oil, lemon zest, lemon juice, pine nuts, parmesan, and basil. Serve hot.

barely adapted from Ina Garten
drizzling broccoli florets with olive oil
sliced garlic
lemon zest
adding the garlic
adding lemon zest
pine nuts, lemon juice and parmesan added too

I didn't add the basil (because I used it all in the
stuffed shells
and ran out). But I didn't miss it
(I guess because I visited it regularly in my shells).

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