The Best Broccoli Ever!

Way back in 2012, I shared a broccoli recipe that's amazing! Since it's been so long since I posted it, I wanted to share it again in case you've forgotten about it!

4 to 5 pounds fresh organic broccoli, washed and very thoroughly dried so that it can crisp in the oven
4 organic garlic cloves, peeled and thinly sliced
organic olive oil
1 1/2 tsps kosher salt
1/2 tsp freshly ground black pepper
2 tsp grated organic lemon zest
2 Tbs fleshly squeezed organic lemon juice
1/3 cup freshly grated parmesan cheese (not the stuff the the green can!)
2 Tbs julienned fresh organic basil leaves (about 12 leaves)
(Optional: 3 Tbs toasted pine nuts; we don't use these because of a nut allergy)

1. Preheat the oven to 425 (NOTE: if you have a stoneware baking/sheet pan, preheat it in the oven to use for the recipe)

2. Cut the broccoli florets from the stalk. To make the stalk part more tender to eat, run your knife down the sides of the stalk to remove the tough outside layer.

3A. If you have a stoneware pan that's large enough to spread out the florets so that they are in a single layer, then in a large mixing bowl, mix together the broccoli, garlic, some olive oil (I never measured the amount; Ina's recipe says 5 Tbs, but it's unlikely I ever used that much), salt, and pepper. Spread into the hot stoneware pan.

3B. If you don't have a stoneware sheet you're using, then use a sheet pan large enough for the broccoli to cook in one layer. Mix the broccoli, garlic, salt, and pepper in the pan.

4. Roast in the oven for 20-25 minutes, until the broccoli is tender but crispy and some of the tips of the broccoli are brown.

5. Immediately mix the cooked broccoli with 1 1/2 Tbs olive oil, lemon zest, lemon juice, parmesan, and basil (and pine nuts if you want). Serve while hot!

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