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Roasted Broccoli
This roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and it was just a wonderful combination. Don't be worried by the lemon juice and zest. They impart a subtle flavor that adds a nice dimension to this dish. Ingredients
- 2 pounds broccoli
- 2 garlic cloves, peeled and thinly sliced
- 3 Tbsp good olive oil (or garlic infused olive oil)
- 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoons grated lemon zest
- 1 tablespoons freshly squeezed lemon juice
- 2-3 tablespoons pine nuts, toasted
- 3 Tbsp freshly grated Parmesan cheese
- 1 tsp dried basil or 1 tbsp julienned fresh basil leaves (about 6 leaves)
Directions
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, or remove florets from bag. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 4 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 2 tablespoons olive oil. Sprinkle with the kosher salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Meanwhile, put one Tbsp olive oil and the remaining ingredients into a serving bowl. Remove the broccoli from the oven when ready and immediately add it to the serving bowl and toss with the ingredients. Serve hot.
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This was just wonderful. If you are looking for a way to dress up broccoli and make it interesting without over powering it, this is a great option. Fancy enough for guests but easy enough for any weeknight.
Love it! Very flavorful,
This was great! My only problem was that the rest of my meal wasn't done at the same time, so by the time we sat down to eat it was cold. But it is great right out of the oven. So just keep that in mind.
Sounds delish!Trying this evening.
This dish was delicious, John. The pine nuts added a complimentary flavor and texture to the broccoli.
I've been roasting broccoli for years....and almost the exact recipe.
I also came up with a low fat lower sodium version by replacing the olive oil with chicken stock and using braggs amino acids as the salt.
Good stuff!!-
Sounds wonderful !!
Looks exciting. Will try it!
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