Delightful Parmesan Roasted Broccoli

Parmesan Roasted Broccoli

Ina Garten strikes again with this Parmesan Roasted Broccoli, I love the combination of the garlic, lemon and basil...ooolala and then to top it off with parmesan and toasted pine nuts what a delight! I served this with the Beef and Cheese Manicotti for Sunday Supper with Lynn on December 12th.   

 

Parmesan-Roasted Broccoli

Ingredients:

• 4 pounds broccoli or a couple medium size heads 
• 4 garlic cloves, peeled and thinly sliced
• Olive Oil
• 1 1/2 teaspoons salt
• Pepper to taste
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 4 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions:

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. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  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, pine nuts, Parmesan, and basil. Serve hot.