Recently, I discovered a delicious roasted broccoli recipe and I became instantly obsessed. It is warm, savory and nutty with a hint of citrus. I think we’ve made it 10 times in the last 6 weeks, it’s that good. This recipe is great by itself, over quinoa, as a vegetarian dinner or as an accompaniment to chicken or beef.
The inspiration for this recipe came from Food Network’s Ina Garten (she’s a genious), but I’ve made some tweaks and adjustments to suit my taste. I’d like to think that she (and Jeffrey, of course) would approve of my modifications.
I’ve always been a big fan of Ina, although, I will admit that many of her recipes either require too much effort or hard-to-find ingredients that I don’t have/don’t feel like buying. I always laugh when she says things like “Just run down to your local farmer’s market and get some black truffles” or “pick some jicama from your garden!”
Who knows, maybe someday I will have a garden full of exotic vegetables (probably not, though, because I’m not a huge fan of plants or maintaining them).
I digress. Let’s get into this recipe!
Parmesan Roasted Broccoli
Total time: 35 min. (Prep time: 10 min. Cook time: 25 min)
- 2 heads of broccoli
- 1 head of broccolini (optional, you can sub another head of broccoli if you don’t have broccolini)
- 4 cloves of garlic, peeled and sliced thin
- Olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon lemon zest
- Juice of 1/2 a lemon
- 3 tablespoons pine nuts, toasted
- 1/3 cup grated parmesan cheese
- 2 tablespoons fresh basil, chiffonade cut (about 12 leaves)
Preheat the oven to 425 degrees.
Trim the broccoli leaving the heads and about an inch or 2 of stalk. Discard the remaining stalks. Cut the larger heads down into bite-sized pieces. Trim the broccolini. Spread the broccoli and broccolini onto a large sheet pan in one, even layer.
Sprinkle the garlic over the broccoli mixture then drizzle with approximately 4 tablespoons of olive oil. (You can use your discretion here, the idea is that you want to get a good drizzle on all of the broccoli mixture.) Top with salt and pepper. Roast for 20-25 minutes until the broccoli mixture is crisp-tender and the tops of the florets have started to turn golden brown.
While the broccoli mixture is in the oven, slightly toast the pine nuts in a small pan over medium heat for a few minutes.
Remove broccoli mixture from the oven and toss with lemon zest, lemon juice, toasted pine nuts, parmesan cheese, basil and 1-2 tablespoons of olive oil. Serve hot, as a side dish or on top of quinoa or rice.
The great thing about this recipe is that you can get creative with it. Add zucchini or bell peppers, substitute green beans for the broccoli, use walnuts instead of pine nuts. Mix and match to make it your own.
Do you have any go-to recipes that you make over and over? I’d love to hear about them in the comments!