Broccoli deliciousnessNovember 12th, 2008 | Written by jfolkmann | Topic: Sides
I found this recipe at the Amateur Gourmet. Anyone who claims that a recipe is the best they’ve ever tasted is stepping out on a limb, but I’d have to agree that he wasn’t exaggerating. The florets come out of the oven slightly crispy and brown at the edges and when you add the lemon and the Parmesan something magical happens. We served it with a BBQ pork loin crusted with rosemary, but it would be a perfect side to any number of dishes. I guarantee this recipe will be on the menu on a regular basis in our house.
- Preparation time
- Cooking time
- 4 pounds of broccoli
- 7 tablespoons olive oil
- 4 cloves of garlic (diced)
- ⅓ cup Parmesan cheese
- 2 tablespoons pine nuts
- 1 lemon
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.