It was my birthday last Friday and my Husband made a nice dinner for us here at home. He asked what I wanted. I requested Steak, Chessy Potatoes, and some kind of good veggie.
Proud moment number 1 he found this recipe all on his own, He sticks to the basics. And proud moment 2 this was very very very very good. I went back for seconds. The lemon and parmesan really gave it a great flavor and then add the roasted element on it and your set. This will be a normal veggie rotation for us from now on.
Parmesan-Roasted Broccoli (From: Ina Garten)
- 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
- 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 juce, Parmesan, and basil. Serve hot.
© 2012, Carrie. All rights reserved.