Parmesan-Roasted Broccoli

My dad loves broccoli as a side dish, but he always makes it the same boring way.

Boiled.

Until almost mushy.

Kinda gross…

(sorry Dad)

Roasting vegetables is definitely the way to go.  Of course, that’s just my opinion.

There’s really no fancy trick to this recipe.  Just a combination of winning ingredients.

Preheat your oven to 425 degrees and prep your broccoli by cutting the florets from the thick stalks, leaving about an inch of stalk.

Place the florets on a large baking sheet in a single layer and toss with the garlic slices and olive oil.

Sprinkle with salt and pepper and roast for 20 to 25 minutes until the tips of some of the florets have started to brown.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, pine nuts, Parmesan, and basil.  Serve hot.

That’s it.  No brainer and delicious.

Even you can do it, Dad.

Ingredients

• 4 to 5 pounds broccoli
• 4 garlic cloves, peeled and thinly sliced
• Olive oil
• 1 1/2 tsp kosher salt
• Salt and Pepper
• 2 tsps grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan Cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Original Recipe, Bareofoot Contessa, Back to Basics