Added by
Description (Some HTML is OK)
I found this recipe at the Amateur Gourmet. He was right about the recipe being one of the best ways to eat broccoli I've ever tasted. I'm sure it will become a regular in our kitchen.
Ingredients
Makes 2 servings
- 4 pounds of broccoli
- 7 tablespoons olive oil
- Pepper
- Salt
- 4 cloves of garlic (diced)
- ⅓ cup Parmesan cheese
- 2 tablespoons pine nuts
- 1 lemon
Preparation
Preheat the oven to 450F.
Cut the broccoli into florets (make sure they're pretty big.) Tip from Amateur Gourmet: "Here's the key that she doesn't mention in the recipe: dry them THOROUGHLY." If you don't dry the broccoli the florets won't get all crispy...they'll steam and get soggy.
Put the broccoli in a large bowl. Toss with 5 tablespoons of olive oil, salt and pepper (to taste). Now add 4 garlic cloves that are peeled and diced and toss again. Line a baking sheet with tin foil and spread the florets evenly across the pan.
Roast for 20-35 minutes. While the broccoli is roasting, put the pine nuts in a dry frying pan and lightly toast them. They'll turn a nice golden brown.
Take the pan out of the oven, zest a lemon over the broccoli, squeeze a bit of lemon juice over the broccoli, add 2 Tbs more olive oil, 3 Tbs toasted pine nuts, and 1/3 cup of freshly grated Parmesan cheese.
Blogged at
Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.
You've previously blogged this as a Draft post. Have you published it yet? If so, please add the URL so this recipe can link to it.
Comments
Back to top