Ina Garten’s Roasted Broccoli

I had high hopes for this. HIGH. Because I needed a solution for my picky 7 year old that will only eat broccoli if it’s covered in fake orange cheese, or when he’s threatened.  This stuff? He said “holy cow! I like this broccoli!” WIN.

Her recipe would make an enormous ton.  I used what I had (3 heads, stems? stalks? whatever), and cut them into florets. I forgot to use the garlic in the recipe, which is a bummer because I LOVE garlic, but it was still great. I ran out of olive oil so used maybe half of what she suggested, and it was just fine.  Also used lemon juice out of a bottle, so no lemon zest.

  • 4 to 5 pounds broccoli
  • 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
  • 1/3 cup freshly grated Parmesan cheese

Preheat the oven to 425 degrees .

Cut the broccoli florets from the stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Put the florets on a baking sheet that lets the broccoli be on a single layer and sprinkle and toss with 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 from the oven and immediately toss with lemon juice (and lemon zest and more olive oil, if you’re doing that) , pine nuts,  Parmesan, and basil. Serve hot.


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