Thursday, May 17, 2012

The BEST Broccoli!

This broccoli is so, SO good.  I can't stop thinking about it!  Even if you hate broccoli, you HAVE to try this recipe. It is amazing!!

Recipe Courtesy of Gina

(Derived from Ina Garten)

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
1/3 cup freshly grated Parmesan cheese

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, and Parmesan. Serve hot.

Note:  Although I included measurements, per Ina Garten, I actually just eyeball the whole thing.  And this is coming from a "baker" who loves to measure.  You can't mess this thing up!


Miss Meat and Potatoes said...

I was in doubt until I saw your picture. Beautiful! I'm sold!