This dish is, no question, our favorite side. I made it for the first time a few years ago, when I received Ina's Back to Basics cookbook. We started shortcutting and just doing the olive oil, salt, and pepper, though it really is worth the trouble to add the basil, lemon, and pine nuts. It's divine. Another blogger called it the "best broccoli in the world". I completely agree.
At Kroger, the lazy can purchase bags of precut and prewashed florets, which makes this a super no-fuss recipe. If you do wash your broccoli, be sure it's dry before roasting or it will be soggy and not nearly as yummy. A microplane makes zesting lemons a breeze, and is one of my top 5 favorite kitchen gadgets. Bon Appetit!
Parmesan-Roasted Broccoli
adapted from Barefoot Contessa recipe
*recipe easily doubles
broccoli (2-3 heads)
2 cloves minced garlic
olive oil
1 tsp salt
1 tsp black pepper
1 tsp freshly grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp pine nuts, toasted
1/4 cup freshly grated parmesan cheese
1 Tbsp julienned fresh basil leaves (6 leaves)
DIRECTIONS
- Preheat oven to 425 degrees F
- Cut broccoli into florets, into approx 4 cups broccoli
- Spread broccoli on sheet pan, toss with 3 Tbsp olive oil, garlic, salt and pepper. Roast for 20-25 minutes.
- Combine 1 Tbsp olive oil, lemon zest, lemon juice, pine nuts, parmesan, and basil in a large bowl. Toss roasted broccoli and stir to coat well. Serve immediately.
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