Broccoli

Roasted broccoli with lemon and parmesan

by:
January  9, 2010
2 Ratings
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.

See what other Food52ers are saying.

  • gingerroot
    gingerroot
  • Rhonda35
    Rhonda35
  • AntoniaJames
    AntoniaJames
  • mrslarkin
    mrslarkin
  • Kayb
    Kayb
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!

6 Reviews

Betsy November 26, 2013
I made this for dinner last night. It was superb, and it far out-performed the main dish!!
 
gingerroot November 15, 2010
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).
 
Rhonda35 January 15, 2010
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!
 
AntoniaJames January 11, 2010
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!
 
mrslarkin January 11, 2010
Sounds wonderful! I love roasted broccoli.
 
Author Comment
Kayb January 11, 2010
Thanks. It's just SO easy and really the best cooked broccoli I've had.