Parmesan-Roasted Broccoli

4.6(440)

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

by Ina Garten·published 2015-10-09

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Side Dish

Servings

6 servings

Total time

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Calories / serving

225 kcal

Ingredients (10)

serves

4 to 5 pounds broccolibroccoli
4 garlic cloves, peeled and thinly slicedgarlic
Good olive oilolive-oil
1 1/2 teaspoons kosher saltsalt
1/2 teaspoon freshly ground black pepperpepper
2 teaspoons grated lemon zestlemon
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toastedpine-nut
1/3 cup freshly grated Parmesan cheeseparmesan
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Instructions (3 steps)

01Preheat the oven to 425 degrees F.
02Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

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Not rich — missing servings, total time, or calories.