Wednesday, September 9, 2009

Parmesan-Roasted Broccoli

4-5 lbs broccoli
4-5 garlic cloves, peeled and thinly sliced
6 1/2 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 tablespoons finely sliced fresh basil leaves (about 12 leaves)
Optional: 3 slices of bacon, cooked and crumbled


1 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.
2 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.
3 Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
4 Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper.
5 Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
6 Remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

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