Description
Ina Garten’s roasted broccoli recipe is excellent and comes together quickly, a perfect veggie side dish to make year-round. Seasoned with fresh lemon zest, juice, and grated parmesan, it is irresistible!
Adapted from the Barefoot Contessa’s recipe from Back to Basics. The original recipe calls for toasted pine nuts and basil, both of which sound delicious. I’ve simplified the recipe, but I don’t find the flavor to be compromised.
Notes:
- A microplane is a great tool to have for this recipe, because you’ll need it for both the lemon and the parmesan.
Ingredients
- 2 pounds broccoli, from 3 to 4 small heads
- 2 garlic cloves, peeled and thinly sliced
- extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 lemon
- Parmigiano Reggiano, to taste
- sea salt, such as Maldon, for finishing
Instructions
- Heat the oven to 425° F.
- Cut the broccoli into florets. Place on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 3 tablespoons olive oil. Sprinkle with a teaspoon of kosher salt and pepper to taste. Toss to coat evenly. Spread into a single layer. Roast for 20 to 25 minutes, until the broccoli is crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven. Zest the lemon over the top, then halve it, and squeeze the juice from one half of the lemon over the top. Shave the Parmigiano Reggiano over the top to taste. Taste. Add a drizzle more olive oil if the broccoli seems dry or tastes too sharp; add more fresh lemon if it needs more bite. Add a sprinkling of sea salt if it simply needs more seasoning. Add pepper to taste. Add more parmesan if you wish. In short: season to taste 🙂
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
