ROAST BROCCOLI a la INA GARTEN
This recipe is quite popular, and with good reason. It may even convert non-broccoli eaters!
Yield- 2-4 servings, depending on how much you like broccoli!
INGREDIENTS
INSTRUCTIONS
- 1 bunch broccoli or 1 lb. florets
- 1 large garlic clove, peeled and thinly sliced
- 1T + 1 tsp olive oil
- Salt, pepper
- Zest of 1 lemon
- 1 ½ tsp lemon juice, approx. ½ lemon, or more to taste
- 2T grated parmesan cheese
- 1 T fresh basil, sliced thinly (about 6 leaves)
- 2T toasted pine nuts, optional
- Heat oven to 425
- Cut the broccoli into smaller florets, then slice about ¾ “ thick. Feel free to use the stems too, peel if desired then slice.
- Place the florets and the garlic on a parchment lined sheet tray and drizzle them with 1T olive oil. Season with salt and pepper. Toss to coat all the broccoli. Make sure the florets are in a single layer. Roast for 20-25 mins or until crisp tender.
- Remove from oven and immediately toss with 1 tsp olive oil, lemon zest and juice, parmesan, basil, and pine nuts if you desire.
- Serve hot.
*This is great served with a grilled steak or roast chicken (grab one of our rotisserie chickens!)
We served this with our roast picanha steak
