Sunday, January 27, 2013
Ina Garten: Parmesan-Roasted Broccoli
I've always been a broccoli girl. Back in school when they had broccoli with lunch, I swear I was the only kid who asked for it. My friends would sit there and watch me it like I was swallowing a goldfish or something. Maybe my family was weird, who knows.
The usual steamed broccoli gets a little boring after a while, so I need ways to liven things up. I came across this recipe on pinterest (yes, I'm addicted), and the person swore up and down it was as good as steak. Now, I don't know about you, but if someone tells me this broccoli is so good it's like steak, I HAVE to try it. Awfully glad I did, because this combination of lemon, Parmesan, pine nuts, and olive oil is magical. Not magical enough to make this a bone-in ribeye, but I'll take it.
From Ina Garten
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
6½ tablespoons good olive oil
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
⅓ cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
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 florets 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 1½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Makes 6 servings