Parmesan Roasted Broccoli
A delightful twist on a classic vegetable dish. Parmesan roasted broccoli combines the earthy goodness of broccoli with the zesty brightness of lemon and the salty richness of Parmesan cheese.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: International
Keyword: broccoli, side dish, vegetarian
Servings: 6
Author: By Ina Garten
- 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
Preheat the oven to 425 degrees 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.
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!)
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.