Broccoli

Roasted broccoli with lemon and parmesan

by:
January  9, 2010
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
Ingredients
  • 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
In This Recipe
Directions
  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.

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  • gingerroot
    gingerroot
  • Rhonda35
    Rhonda35
  • AntoniaJames
    AntoniaJames
  • mrslarkin
    mrslarkin
  • Kayb
    Kayb
Review
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!