| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 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)
Instructions
- 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 5 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 225 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 6 mg |
| Sodium | 681 mg |
Reviews
Absolutely phenomenal but sauté garlic separately so it didn’t burn
Can you do this with frozen broccoli?
I’ve been making this many times.
The taste is amazing with lemon and parmesan cheese.
I use half of the lemon juice. After mixing garlic, broccoli,
salt and pepper with oil, place the sliced garlic on top to prevent burning.
The taste is amazing with lemon and parmesan cheese.
I use half of the lemon juice. After mixing garlic, broccoli,
salt and pepper with oil, place the sliced garlic on top to prevent burning.
This is just perfectly wonderful. The best broccoli ever. I could just sneak into the kitchen right now and eat the little bit left but I may get caught. Toasted walnuts because that’s what I had and loved the crunchiness! Everything else the same! I’m going to buy some pine nuts!
This was so amazing, I wish I could send a photo. I used 1/2 the lemon, but it was still amazing. Served with Shrimp Scampi.
The floret tops got really dark, while the stalks I’d cut short and thin were barely done. And I was checking it at 18 min. in my convection oven. It wasn’t terrible. We ate it. But I certainly won’t make it again.
Made for dinner. Excellent and easy!
I had issue with garlic burning so now I don’t drizzle the oil. I toss garlic and broccoli with the oil, salt and pepper in a bowl or food bag before putting on the pan.
Too eat veggie, I really like!
It would be nice to see such recipes written for 2 people. It’s always easier to double a recipe than measure 1/6 teaspoon of a spice! I’m happy to say this recipe was good both the night I made it and the day after.