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.
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.
As the Barefoot Contessa would say, “How badass is that?”
Adapted from Ina Garten’s “Barefoot Contessa Back to Basics”
- 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)
- 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. Discard the rest. Cut the larger pieces with a small knife, pulling the florets apart. (You should have about 8 cups of florets.)
- 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.
- 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.