Broccoli is the king of the vegetable kingdom. Well, at the vest least, the king of my vegetable drawer. It’s my favorite vegetable and simply roasted, it is my go-to side dish most days of the week. I know I’m not alone in this and I think that is probably why none of us think about broccoli as anything special and certainly not the side dish you think to include when planning a special occasion dinner. But THIS Parmesan Roasted Broccoli recipe from Ina Garten is life changing!This dish, however, is another story. It’s not just good enough for a special occasion dinner, it may actually compete for the best thing on the plate. I have more people comment on this side dish than any other always saying the same thing, “This is the best broccoli I have ever had. What did you do to it?” Well, the answer is simple- I followed the recipe!
This is my absolute favorite broccoli recipe and just trust me, it will be yours too!It’s lemony, salty and decadently rustic.The trick to this dish is about preparing the ingredients ahead of time because it gets assembled quickly at the end of its roasting time.Prep ALL the ingredients and set aside before beginning to roast your broccoli. Then right as it comes out of the oven and you are preparing to serve, find a sous chef to assist you. Have them toss the broccoli in a large mixing bowl while you add in the prepared and measured ingredients. This will ensure even distribution of flavors and ingredients. Otherwise, you’ll have pockets of too much lemon, or too much salt, etc., so it’s important to be prepared with an extra set of hands!
- 4 to 5 pounds broccoli
- 4 garlic cloves peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts or slivered almonds toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves about 12 leaves
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Preheat the oven to 425 degrees F.
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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.
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Meanwhile prepare all the remaining ingredients, measured out and set aside ready to toss in quickly when the broccoli comes out of the oven. (You'll need to move quickly!)
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Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.