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

Advertisements

Tags: , , , , ,

Categories: Recipes, Side Dishes

Follow me!

Subscribe to our RSS feed and social profiles to receive updates.

4 Comments on “Parmesan-Roasted Broccoli”

  1. February 18, 2012 at 8:02 pm #

    Damn it, I am that father. I love this approach. I bought brocoli this AM and will give this a go later in the week. I planned to cook it with some salmon. Thanks for the great post.
    Best,
    Conor

  2. Betsy Peyton
    February 18, 2012 at 8:57 pm #

    Had roasted cauliflower tonight! Delic!

  3. April 15, 2012 at 2:11 pm #

    Totally agree – I love roasted brocolli, barbecued or panfried spring onions etc.

Trackbacks/Pingbacks

  1. Flat-Iron Steak with Provencal Butter | Steeltown Delicious - February 18, 2012

    […] Cut the steak thinly, on an angle, and top with as much of the compound butter as you choose.  Compliments well with Roasted Parmesan Brocoli. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: