Parmesan-Roasted Broccoli

Show: Barefoot ContessaEpisode: Fast and Fabulous

Rated: 5 stars out of 5Rate itRead users' reviews (57)

RECIPE
COMMENTS & REVIEWS(57)

Cook Time:
25 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 25 min
Total:: 35 min

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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)

Directions

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.

Note: Recipe was halved for TV

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Comments & Reviews

recipe Parmesan-Roasted Broccoli
Denise Arlington Heights, IL 11-06-2009
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My absolute favorite vegetable dish!
Rated: 5 stars out of 5

I have made this recipe over a dozen times and my family loves it!! I do omit the basil leaves. Although I like (and grow)... basil, it doesn't seem to go well with this recipe. LOVE IT!Read more
recipe Parmesan-Roasted Broccoli
COLLEEN Wauconda, IL 11-01-2009
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Super Tasty!
Rated: 4 stars out of 5

Very easy to make. Used 4 cups of broccoli and reduced the rest of the recipe by half. Plenty for 3 of us.
recipe Parmesan-Roasted Broccoli
Ann Lake Forest, IL 10-30-2009
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Could not stop eating!!
Rated: 5 stars out of 5

My husband had just walked in the door when this came out of the oven. The broccoli was quite blackened but it just added... flavor! He and one of my sons could not stop eating it right off the tray before I could add any of the other ingredients. We were waiting for Ina's mustard roasted fish to come out too and after adding the other ingredients continued to stand there and eat the rest of the broccoli out of the serving bowl. My husband and son loved the broccoli without the lemon, etc. and I loved it both ways. I had to make more for the rest of the kids! I'm roasting everything from now on.Read more
recipe Parmesan-Roasted Broccoli
Phyllis Bellevue, NE 10-29-2009
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Best Ever Ina Has Another Hit!
Rated: 5 stars out of 5

This is good enough to serve to company. Don't just steam your broccoli anymore! I made this dish last night and it was a... hit with my husband. I didn't have the pine nuts, and I'm sure the broccoli would have been a tiny bit better with them. Had to use dried basil instead of fresh, but it was from my garden so better than store bought. The lemon really added to the taste. I will definitely make this over and over.Read more
recipe Parmesan-Roasted Broccoli
Steve East Helena, MT 10-27-2009
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Ina, You Are Fabulous!
Rated: 5 stars out of 5

This was just fantastic. Great flavors, easy to make. A must try!!
recipe Parmesan-Roasted Broccoli
Sarah Lees Summit, MO 10-22-2009
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Yum! I can finally enjoy broccoli!
Rated: 5 stars out of 5

Very good! I saw that the toppings at the end also make pesto, so I roasted the broccoli with garlic, oil, salt and pepper,... and tossed the cooked broccoli with a couple tablespoons of pesto. I used less broccoli (about one head) and it came out delicious. I used minced garlic, and it cooked up quick in the oven, so you may have to watch the broccoli - particularly so the garlic doesn't burn. I checked it after 11 mins on 400 (my oven runs hot) and it was good to go. Small pieces also speed up the process. Thanks for the lovely recipe!Read more