This recipe is the perfect dish for any busy weeknight dinner, yet polished enough to make for company.
When separating the florets from the broccoli stems, try to get as close to the floret as possible. This will make them break apart easily in your hands, and no extra cutting will be needed.
I prefer to place them in a bowl, then toss them with the salt, pepper, olive oil and garlic, then lay them out in a single layer on a baking pan. This helps to get all of the broccoli coated with the seasonings.
You need to watch your timing here. I would set your timer for 20 minutes then keep checking at 1-2 minute increments. The broccoli can easily get overcooked, and you definitely want to take it out the minute you see the edges begin to turn brown. Remember, they will keep cooking after you have removed them from the oven!
This is another yummy recipe from Ina Garten at Foodnetwork.com. It is a side your whole family or company will love and it will serve 6. You can also halve the recipe if you desire.
Ingredients for Parmesan-Roasted Broccoli
4-5 pounds broccoli
4 garlic cloves, peeled and chopped
2 tbsp. olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
3 tbsp. pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tbsp. fresh basil leaves ( about 12 leaves), chopped
Preheat oven to 425.
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 florets with garlic and drizzle with 5 tbsp. of olive oil.
Sprinkle with the salt and pepper.
Roast for 20-25 minutes, until crisp tender and the tips of the florets are slightly browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tbsp. olive oil, lemon zest, lemon juice, pine nuts, Parmesan and basil.
Serve hot.
It’s that simple!
