Roasted broccoli with lemon and parmesan

By • January 9, 2010 6 Comments



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

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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.

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