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Author Notes: In November 2008, Adam Roberts published a blog post with the headline “The Best Broccoli of Your Life”, about a recipe from Barefoot Contessa Back to Basics. He promised that at least one person liked the broccoli more than steak. This post has since become the most popular in the history of his blog The Amateur Gourmet—one of the first food blogs and, until Roberts quieted the blog in 2015, one of the most beloved. Adapted slightly from Barefoot Contessa Back to Basics (Clarkson Potter, 2008).
4 to 5
pounds broccoli (note: if you like to slice and roast the stalks too, you won’t need to buy quite as much)
garlic cloves, peeled and thinly sliced
Good olive oil
teaspoons kosher salt
teaspoon freshly ground black pepper
teaspoons grated lemon zest
tablespoons freshly squeezed lemon juice
tablespoons pine nuts, toasted
cup freshly grated Parmesan cheese
tablespoons julienned fresh basil leaves (about 12 leaves)
- Heat the oven to 425° 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, pine nuts, Parmesan, and basil. Serve hot.
- This recipe is a Community Pick!