Saturday, January 12, 2013

Parmesan-Roasted Broccoli (or Brussel Sprouts)

I was looking for a vegetable side dish to make for Christmas Eve and my friend Gena recommended this. Good call, Gena, good call! This is a nice twist on classic roasted broccoli. The lemon zest and juice give it an excellent, bright flavor. And parmesan? Everything is better with a little sprinkle of parm. (Except in my dad's world. He's convinced it's the worst cheese on the face of the planet.)

Last night I made roasted brussel sprouts using this same combo of ingredients and it was fantastic. The original recipe from Ina calls for pine nuts and basil. I didn't use them either time because I don't typically have them on hand and it was still super tasty. I love it when recipes use ingredients that I already have!

  • 4-5 pounds broccoli or 1 1/2 pounds brussel sprouts
  • 4 garlic cloves, thinly sliced
  • olive oil
  • Kosher salt
  • freshly ground pepper
  • 2 teaspoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons toasted pine nuts (optional)
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (optional)

Preheat oven to 425 degrees.

Cut the broccoli into florets. (You should have about 8 cups.)  Or, cut the Brussel sprouts in half. 

Place broccoli on pan in mound and add 5 tablespoons olive oil.

Use your hands to toss broccoli until well coated with olive oil. Sprinkle with garlic, salt, and pepper.

Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

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

Source: Ina Garten, Back to Basics book

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