Parmesan-Roasted Broccoli | Recipes

Name: Parmesan-Roasted Broccoli | Recipes
Ingredients: 4 to 5 pounds broccoli4 garlic cloves, peeled and thinly sliced Good olive oil1½ teaspoons kosher salt½ teaspoon freshly ground black pepper2 teaspoons grated lemon zest2 tablespoons freshly squeezed lemon juice3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese2 tablespoons julienned fresh basil leaves (about 12 leaves)

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Servings: 6

Ingredients

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4 to 5 pounds broccoli4 garlic cloves, peeled and thinly sliced olive oil1½ teaspoons kosher salt½ teaspoon freshly ground black pepper2 teaspoons grated lemon zest2 tablespoons freshly squeezed lemon juice3 pine nuts, toasted 1/3 cup freshly grated Parmesan cheese2 tablespoons julienned fresh basil leaves (about 12 leaves)

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Instructions

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Step 1

Preheat the oven to 425 degrees.

Step 3

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.

Step 19

Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.