The Tastiest Way to Eat More Broccoli

broccoliI originally found this recipe in one of my favorite cookbooks: Barefoot Contessa Back to Basics by Ina Garten. I’ve never been able to eat raw broccoli, not even smothered in some sort of dip or disguised in a salad, so this method of roasting was a real find.

Because of this recipe, I pick up broccoli and lemons almost every time I shop for vegetables. The rich health benefits from eating broccoli are widely known, so let’s get right to it.

4 to 5 pounds broccoli (organic only!)
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 teaspoons grated lemon zest (make it organic!)
2 tablespoons freshly squeezed lemon juice

The following 3 ingredients are part of the recipe, but I skip them. It’s up to you!

3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese (I’m a non-dairy person, but I’ve tried it with the cheese and it’s delicious. If you use it, be sure to get organic cheese.)
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Heat your oven to 425 degrees.

Cut up the broccoli into your desired bite-sized pieces (about 8 cups). Place in a single layer on a large sheet pan. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle the salt and pepper. Roast for 20–25 minutes.

Remove from oven and toss with 1 1/2 tablespoons olive oil, the lemon zest, and lemon juice (and the pine nuts, Parmesan, and basil if using). Serve hot. You’re going to love it!

One thought on “The Tastiest Way to Eat More Broccoli

Leave a Reply

Your email address will not be published. Required fields are marked *