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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By Kramerismycat
on June 14, 2013
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Normally I love Ina's recipes, but this was just terrible! I was really disappointed too because all of the reviews raved about it. WAY too lemony and the combination of flavors was just not good. I think I'll stick to the old-fashioned steaming method.
By SoEatWeAll
Wisconsin
on June 12, 2013
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Make more than you think is needed...there WILL NOT be leftovers. Used toasted almonds as a sub for pine nuts. Best broccoli ever!
By liv2b100_11641118
MIDDLETOWN, NY
on June 04, 2013
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Wow!!! I love this! I made it once because I had a load of broccoli in my fridge, and I ended up eating all of it, by myself, hot and cold, over the next two days. I just made another batch. My family likes it, too, and I can't wait to bring this to a picnic or potluck. And yes, this will definitely fit the bill for Easter and Thanksgiving!
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