My name is Teri, and I don’t like broccoli. At all.
Occasionally, I will tolerate broccoli flavored things. Like cheesy rice. Or cheesy casserole. Or cheesy sauce on a baked potato. Or cheesy soup. You might have noticed a trend, and it’s got very little to do with broccoli.
Still, the Barefoot Contessa cookbook has proven itself again and again, and this glowing review at the Amateur Gourmet gave me the courage to try it (incidentally, I was pleased to see that someone else likes the Back to Basics cookbook as much as I do). But as far as the broccoli goes–guess what? I liked it!
Parmesan Roasted Broccoli
Adapted from The Barefoot Contessa: Back to Basics
- 4 to 5 pounds of broccoli (I’m not that crazy! I used about a pound and a half for the three of us)
- 4 garlic cloves, peeled and thinly sliced (I just minced mine)
- 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 pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
1. Preheat the oven to 425 degrees
2. Spread 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 olive oil. Sprinkle with the salt and pepper. Roast for 20-25 minutes, until crisp tender, and the tips of some of the florets are browned.
3. Remove the broccoli from the oven and toss with 1 1/2 tablesppoons of olive oil, the lemon zest, the lemon juice, the pine nuts, Parmesan, and Basil. Serve while hot.
I couldn’t believe how tasty this was—it was more like fresh pesto than anything else. The broccoli wasn’t bitter at all, but instead had a dark, nutty flavor. The dressing, with the lemon, oil, and basil really brightened everything up. And of course, what isn’t better with cheese? You know the drill–no green cans. Freshly grated. I’m pretty sure I’ll make this again, especially since we bought a giant bag of broccoli at Costco, and I’m going to have to use that up somehow.