This is the way you love broccoli – roasted in the oven and tossed with olive oil, lemon rind, parmesan, and basil. We prepare it this way often because everyone loves it. Once roasted, the broccoli takes on a deep, bold flavor, but at the same time it retains its crunchy texture. Perfect combination. This Parmesan Roasted Broccoli (full recipe here), is from Ina Garten, The Barefoot Contessa. The one change we usually make is to omit the garlic. You have probably never heard me say omit garlic before, but the broccoli really has enough bold flavor on its own!
Broccoli from Berberian Farm, Northboro
Start with fresh broccoli.
Rinse and trim broccoli, then toss with salt, pepper, olive oil, (add garlic if desired). Put on a parchment lined sheet pan and roast at 425º.
Roast the broccoli for about 20 minutes. Remove from the oven once the broccoli is lightly browned.
Toss warm, roasted broccoli with olive oil, lemon juice and rind, chopped basil, and parmesan (add pine nuts if desired).
Combine the ingredients together right on the sheet pan.
Enjoy!
This broccoli is also excellent tossed with any pasta and broccoli dish such as penne with chicken and broccoli.
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