Well, here in the North East we kicked off the first day of spring with a huge snowstorm. Everyone here, even though they got the day off of work or school, was disappointed by the weather to say the very least. I think the majority of us would have been much happier with a warm day that was sunny and bright. There is something about those sunny days that truly lifts us up and makes us cheerful. The day following the snowstorm began as cold and dreary as the day before, but as the day went on it became more sunny, and therefore more hopeful. Spring may well be on its way, finally!
Until spring is fully here, if I am stuck in the house I bake and cook all day! I know that does not seem fun to many of you, but while I do love the spring and summer, I also love the days when I can stay in the house and cook to my heart’s content. In the midst of our first day of the spring storm, that’s exactly what I did, so I will have some great new recipes to share with you.
This particular recipe spoke to me because it has all the essential ingredients I use when I roast broccoli. Olive oil, garlic, lemon zest and lemon juice are a constant when I am cooking almost any vegetable. The recipe’s author, Ina Garten, takes these staple ingredients and transforms this dish into something truly unique and special. Honestly, she is one person I would love to have lunch with. Everything she does is sheer perfection!
The addition of roasted pine nuts, Parmesan cheese and basil gave my go-to-recipe another depth of flavor that I will be using frequently in the future. The pine nuts give it a crunchy texture, and the basil added a savory essence. I will also be including directions to roast the pine nuts for those of you who are not familiar with the process. This dish is outstanding and undoubtedly blog-worthy.
This recipe is courtesy of Ina Garten and will serve 6-8 people who will love eating their broccoli with the added crunchy goodness!
Ingredients for Parmesan-Roasted Broccoli
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground 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. julienned fresh basil leaves (about 12 leaves)
For the Roasted Pine Nuts:
Preheat oven to 350°F.
Place pine nuts in aluminum pan or baking dish and place in oven for 8 to 10 minutes.
Set your timer for eight minutes and check them, because the temperature and cooking time will vary and they burn quickly!
For Roasting the Broccoli:
Preheat the oven to 425°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 stalks 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 cheese and basil.
Serve hot.
It’s that simple!
