I read a lot of food blogs and magazines and I would always copy the recipes that I want to try. 80% of the recipes are desserts and the rest are meat or pasta dishes. I save them on my computer or on my iphone. I will probably cook only 1 out 100 of those recipes. And it will usually take a long time before I do. Unless it’s a really interesting recipe or something I really want to eat.
When I saw this recipe on a blog I knew I had to try it. Right away. There’s a lot of veggies I don’t eat but broccoli is one of my favorites. However, I don’t eat it much anymore since I got tired of eating it steamed, sauteed or with beef. Roasted broccoli seemed the answer to my broccoli woes.
Wow-o-wow this really is the best broccoli I’ve ever eaten. It’s crunchy and dry but moist from the olive oil. It’s far from the wet, mushy broccoli that is usually served. The lemon, olive oil and parmesan give it a zing that transforms the plain broccoli into an exciting dish. I can’t describe how good it is. But I can tell you I finished the whole plate of broccoli pictured here. This goes well with steak or salmon.
4. Bake in a oven or even a toaster oven until the tips are lightly brown. You can cook it longer if you want the broccoli softer. I like it a bit hard and crisp. When cooked add some more olive oil if needed. I usually don’t add more. Toss in the pine nuts, parmesan cheese, lemon juice & zest. Add more or less of the ingredients to suite your taste. I like it with lots of lemon juice.
Roasted Broccoli (adapted from Barefoot Contessa Back to Basics)
2 pounds broccoli
4 garlic cloves, minced
extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 425 degrees F.
2. 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 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.
3. Remove the broccoli from the oven and immediately toss with olive oil, the lemon zest, lemon juice, pine nuts and Parmesan.
- Use manchego or sharp cheddar.
- Instead of pine nuts try sliced almonds.
- For an Asian twist, add some soy sauce, sesame oil, sesame seeds instead of cheese. (this is really good too! don’t leave out the lemon juice)
- For an extra kick, add 1/4 to 1/2 tsp. red pepper flakes.
- For a super garlicky version, add crunchy chili garlic oil.