Thursday, May 7, 2009

Christina's Roasted Broccoli

from Barefoot Contessa

Two large bunches of broccoli
Olive oil
Kosher salt
Pepper
4 garlic cloves, peeled and sliced
1 lemon
pine nuts (optional)
Parmesan cheese

Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Now add 4 garlic cloves that are peeled and sliced and toss them in, too. Roast in the oven 20 to 25 minutes at 425 degrees, until crisp-tender and the tips of some of the florets are browned.

When it's done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (optional), and 1/3 cup of freshly grated Parmesan cheese. Can also 2 Tbs julienned fresh basil (optional), but I left that out.

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