Don’t Fear Broccoli Anymore!

Ina GartenBroccoli is by far one of my favorite foods — however, not always a crowd pleaser and sometimes incredibly hard to get guys to like. Fear no more — Ina Garten (aka The Barefoot Contessa) has created a broccoli recipe that will get even the most vegetable-fearing individual to seriously fall in love. Growing up, we ate the standard steamed broccoli with a little salt & pepper — I loved it and still do. But now that I’ve found Parmesan Roasted Broccoli, my preparation may be forever changed! The combination of roasting the broccoli in the oven with garlic, sea salt and pepper is just the start. The magic happens when, after removing your roasted broccoli piping hot from the oven, you transfer it to a large bowl (stainless steel mixing bowl preferably), add your lemon zest, lemon juice and garlic mixture and — quickly while the broccoli is still HOT — add freshly grated parmesan cheese. Mix together with tongs and BAM, you’ve created an instant crowd pleaser!

It takes a lot to get me excited to cook – I am much better at dialing for takeout (if you’re ever hungry in Davis Square, I know most places and have their numbers on speed dial!). But Ina makes it look easy and fun, two requirements for me to even enter the kitchen. Browse her site, watch her show and — if you take nothing else away from this blog post — MAKE THE BROCCOLI! Below is the recipe, good luck!

Ingredients:
4-5 lbs broccoli
4-5 garlic cloves , peeled and thinly sliced
6 1/2 tablespoons extra virgin olive oil , divided
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons pine nuts , toasted
1/3 cup freshly grated parmesan cheese
2 tablespoons finely sliced fresh basil leaves (about 12 leaves)

Directions:
1. 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.
2. 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.
3. Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
4. Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper.
5. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
6. 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.
7. Serve hot and enjoy!

Posted by Meghan

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