Roasted broccoli with lemon and parmesan

By • January 9, 2010 • 5 Comments


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Author Notes: This is based on a recipe from one of the Ina Garten cookbooks, but I've played with it a little bit. It's just about the only way I prepare broccoli any more, unless it's in a salad. - Kayb

Serves 4

  • 2 bunches broccoli, florets only
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup pecan pieces
  • juice and zest of one lemon
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated parmigiano reggiano
  1. Separate broccoli florets into bite-sized pieces. Toss with olive oil and spread on baking sheet. Roast at 400 degrees for about 20 minutes, until brown in a few spots.
  2. Remove to a bowl and toss with remaining ingredients. Serve immediately.

Tags: serves a crowd, Summer

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over 2 years ago gingerroot

Yum! I will be making this at Thanksgiving since my five year old daughter is boycotting green beans, any dish with corn, sweet potatoes and yams (thankfully, she requested broccoli, tomatoes, and lima beans).

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over 3 years ago Rhonda35

I love broccoli cooked this way - I usually do a mix of broccoli and cauliflower - yours is much "fancier" than my version - I just toss the veg. with olive oil, kosher salt and freshly ground pepper and roast it for 15 minutes - then we devour it!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yum, yum, yum. So simple, so beautiful. I'm making this tomorrow night -- to serve with Merrill's meatloaf! Honestly, if this site keeps going at the rate it's been, I'll never need another cookbook again!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sounds wonderful! I love roasted broccoli.

Kay_at_lake

over 3 years ago Kayb

Thanks. It's just SO easy and really the best cooked broccoli I've had.

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