Just when you think I can’t possibly roast another vegetable…it’s happened again! This is yet another example of how roasting makes all veggies better. Really. Incredibly good. So good, that Emily’s eyes rolled back in her head when she tried it.
This time, it’s broccoli. I know, I know. I never would have thought broccoli would be a good candidate for roasting either, but then I ran across a roasted broccoli recipe in Ina Garten’s cookbook Back to Basics. There, she tossed the roasted broccoli and garlic with lemon, Parmesan pine nuts, and basil. Looked good to me! I figured I’d give it a try that night with dinner.
That all sounded well and good, but when it came time to make dinner, I realized that I was out of pine nuts and basil.
No matter. I kept going.
I cut my broccoli crowns into florets, but kept some substantial stem on there as well. I used about 3 pounds of broccoli. I sliced a few garlic cloves up thinly, and then tossed them with the broccoli, along with some olive oil, on my baking sheet. Before I popped them in the oven, I sprinkled them with some salt and pepper.
Twenty minutes later, I had a pan of deliciously nutty smelling broccoli wonderfulness on my hands.
The broccoli and garlic had started to brown, and caramelize, around the edges. Good things happened in the oven.
Honestly, I could have gobbled it up right then and there, but I figured I’d follow through with as much of the original recipe as I could, and I tossed the broccoli and garlic with a little bit of lemon juice, some lemon zest, and some grated Parmesan cheese.
Yum-o. It was delicious, and in no time flat my family had devoured every last little floret.
So, give it a try! Even if all you have is the broccoli, olive oil, and a little garlic, go ahead I and do it. I think you’ll be pleasantly surprised.
Adapted from Ina Garten
- 3-4 lbs. broccoli
- 4 cloves garlic, peeled and thinly sliced
- 4-5 Tbsp. olive oil
- 1 tsp. kosher salt
- salt and pepper, to taste
- 2 tsp. grated lemon zest
- 2 Tbsp. freshly squeezed lemon juice
- 1/3 cup grated Parmesan cheese
- Preheat the oven to 425*F.
- Cut the broccoli florets from the stalks. Try and make sure they are as close to the same size throughout as possible, with about 1 inch of the stalk still attached. If the pieces are quite large, cut them in half.
- Toss the broccoli and the sliced garlic with the olive oil on a cookie sheet. Sprinkle with salt and pepper.
- Roast in the preheated oven for 20-25 minutes, or until the broccoli and garlic begin to brown.
- Toss immediately with the lemon juice, zest, and Parmesan.
- Serve hot.