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!

PARMESAN-ROASTED BROCCOLI or (BRUSSEL SPROUTS)

• 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