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Registered: ‎03-10-2010

Ina Garten's Parmesan Roasted Broccoli

I have made this the last two weekends- we just love it, even cold! I have roasted lots of veggies which is my favorite way for most of them but I never cared for broccoli this way until I watched Ina Garten do this on one of her shows a couple weeks ago. Hope you will try this-Ina said even those who don't like broccoli will like it fixed this way. I am not sure, but she may be right! The recipe is from the FoodNetWork and when she made this on her show, she said she halved the recipe to make 2 generous servings; I halved the recipe and had plenty for 5 with a few leftovers so unless you are feeding a small army, I would suggest halving it, too.

  • 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, toasted ---- (I still used this quantity with 1/2 a recipe)
  • 1/3 cup freshly grated Parmesan cheese----(again, still used this with 1/2 a recipe)
  • 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.
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.