June 14, 2009

Parmesan Roasted Broccoli

I love broccoli but I always cook it in pretty much the same way- sautéed.  Sure, I pair it with and add it to different things- asian noodle dishes, chicken, macaroni and cheese, but when you think about it, it can get kind of boring.  

Since I no longer have cable, I came across this recipe when I was watching the Food Network at the gym.  Ina Garten and Giada di Laurentis are sometimes my incentive to stay on the treadmill... but back to broccoli...  This recipe is a great way to change up your broccoli cooking routine (if you have one).  Plus, it was no more difficult and hardly more time consuming than a quick sauté.

I also found the recipe great for summer.  The browned and roasted florets were reminiscent of the grilled vegetables I love so much but can't really make without a grill.  The juice and zest of the lemon lent the dish a nice citrus-y punch, while the almonds provided extra crunch and textural interest.  And really, don't roasted garlic and parmesan make most things better?

Parmesan Roasted Broccoli
Adapted from Ina Garten
I did not follow measurements on this recipe at all because I was making a much smaller portion.  I basically just used the recipe as a guide and used however much of the ingredients I thought seemed right.  Still turned out wonderfully, so if you're in a rush, don't worry too much about getting things exact.

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 sliced almonds, toasted [original recipe uses pine nuts]
1/3 cup freshly grated Parmesan cheese
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, almonds or pine nuts, Parmesan, and basil. Serve hot.

1 comment:

Emily said...

Lynna, this looks great! Although not that similar, it reminds me of a dish my mom makes for Thanksgiving. Its cauliflower, sliced pear, almonds and parsley sauteed in 'gasp' butter (it is Thanksgiving after all). I image the same dish could be good the way you made the broccoli, with garlic, parmesan and oil.