Thursday, March 17, 2011

The Best Broccoli Ever

It may be pushing it to say it was the best broccoli ever. But I'm not going to lie, it was some really nice broccoli. We didn't have any trouble eating a giant roasting pan full of it. And I am quite certain you are going to have the same experience. So, if you were influenced by broccoli eschewing actions of George Bush Sr. and became broccoli-phobic it is time to move in to the future. And my friends, when you can serve it like this, the future is broccoli. 
High in vitamin C and dietary fiber and a potent anti-cancer properties; broccoli is loaded with good stuff. It is also known to reduce the risk of heart disease and especially prostate cancer. You can eat it for all those reasons, but you will enjoy it best when you eat it because you want to. This is that broccoli: appealingly tender-crisp with a touch of carmelization from the roasting in the oven, plus a one-two punch with the lemon and garlic. Finish with a dusting of Parmesan just because this is if you are going to call something "the best broccoli ever" you need to push it over the top. And so my friends, here it is:

Parmesan Roasted Broccoli
Ina Garden 
4 to 5 pounds broccoli 
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425 degrees F.

Cut 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 3 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.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.


  1. Broccoli is our FAVORITE vegetable in the Armstrong household. And our favorite way is roasted with olive oil, salt & pepper... and usually with a little bit of garlic! So, WHY oh WHY have I not ever thought to add the other stuff?? Thank you for the fabulous idea!!

  2. We will have to try this variation. My girls all like broccoli. (I know that is hard to believe)

  3. I stumbled across your blog quite by accident. I am impressed! I just wish I had found it before last week! I taught the Relief Society lesson about the Word of Wisdom and would have loved to passed out your blog address on my handout. Great work!

  4. Amazing. Best broccoli I've ever eaten, for sure!!!!! Thanks!


Note: Only a member of this blog may post a comment.