by ADMIN on MARCH 19, 2012
Broccoli can get pretty boring. We steamed it, boil it, microwave it.
Blarg. What else can be done with this cruciferous veggie?
That’s right, roast these little trees to perfection. Simple yet sophisticated. Unfortunately, I can’t take any credit for this delicious creation – it’s all the work of Ina Garten, the Barefoot Contessa.
You won’t be disappointed! Lemony Parmesan Roasted Broccoli Author: The Barefoot Contessa Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4-5 Roasted broccoli with a sprinkling of lemon and parmesan.
5 pounds broccoli, cut into florets. If you rinse them, dry thoroughly!
2 Tbsp olive oil
1.5 tsp salt (kosher salt works well)
½ tsp pepper
4 garlic cloves, sliced
fresh squeezed lemon
⅓ cup parmesan cheese
3 Tbsp pine nuts (optional)
Preheat oven to 425F. Line a baking sheet with aluminum foil (easier clean up!).
Toss broccoli florets with garlic, olive oil, salt and pepper. Place in a single layer on the baking sheet.
Bake for 20 to 25 minutes until some florets are a bit browned (but watch it doesn't burn!).
Remove from oven, squeeze one half of the lemon over the broccoli as well as zest the lemon over the broccoli. Toss with parmesan cheese and pine nuts.