Wednesday, March 31, 2010

Parmesan-Roasted Broccoli

Broccoli is my other favorite vegetable. When I studied abroad in France and lived with a host family, they could always tell when I was cooking because I made the whole house stink of broccoli. I practically had it almost every day, and it really does smell when cooking.

This particular recipe is actually an Ina Garten, Barefoot Contessa Recipe. Ina Garten and I also share the same love for France and French Food, hence my love for her dish.

I cooked this dish for the first time for Tim's Dad's 60th Birthday Party, and it gets good reviews every time I make it!

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)
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.

Note: I sometimes halve the recipe if cooking for just Tim and I, it yields a large serving.

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