I’ve never craved broccoli in my life, but I stand by this Parmesan-Roasted Broccoli with Pine Nuts. When I remembered I had some left over in the fridge, I smiled.

About broccoli.

Wait! This is not some limp, one-note broccoli dish. This broccoli is roasted with garlic and olive oil until it’s crisp-tender and starting to brown, and then it’s tossed with lemon zest, lemon juice, Parmesan, basil and toasted pine nuts. So, you’ve got a melange of flavors and textures that could very well tempt you into getting a second helping.

Of broccoli.

As the Barefoot Contessa would say, “How badass is that?”

Parmesan-Roasted Broccoli

Adapted from Ina Garten’s “Barefoot Contessa Back to Basics”

Serves 6

  • 4 to 5 pounds broccoli
  • 4 garlic cloves, peeled and thinly sliced
  • Olive oil
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted (see Note below)
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves)
  1. Preheat the oven to 425 degrees F.
  2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Discard the rest. Cut the larger pieces with a small knife, pulling the florets apart. (You should have about 8 cups of florets.)
  3. Place the florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli, and drizzle with (up to) 5 tablespoons of olive oil. Sprinkle with salt and pepper.
  4. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  5. 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.