Side Dishes - Phase 1 - Parm Roasted Broccoli

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03-31-2009, 10:06 PM
I will never make broccoli any other way again! I omitted the pine nuts only because I didn't want to spend the $7 on them!


* 4 to 5 pounds broccoli
* 4 garlic cloves, peeled and thinly sliced
* Good olive oil
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 teaspoons grated lemon zest
* 2 tablespoons freshly squeezed lemon juice
* 3 tablespoons pine nuts, toasted
* 1/3 cup freshly grated Parmesan cheese
* 2 tablespoons julienned fresh basil leaves (about 12 leaves)


Preheat the oven to 425 degrees 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 3 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 (I omitted this part), lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

12-31-2009, 02:16 PM
What you need:

3-4 bunches of fresh brocolli, stems cut off and washed/patted dry
2-3 cloves of garlic, cut into thin slivers
2 tablespoons of olive oil
salt and pepper
1/2 lemon (juice)
2 tablespoons of fresh parmesan cheese
salt and pepper

Preheat oven to 400 degrees. Take broccoli heads and combine with the garlic, S&P and olive oil. Cook in over for 20 minutes. The ends get charred but they are NOT BURNED. Believe me, it tastes yum. Do not peek in the oven - keep the door closed so it crisps a bit.

Once out of the oven, scoop into a bowl and add parm and stir. Then add lemon juice to taste. I will never make broccoli any other way again!

12-31-2009, 03:41 PM
Add some carrots, mushrooms and zucchini to the mix, and serve it over ww pasta. Top with diced avocado and you'll have the yummiest meal ever. :drool:

05-07-2010, 12:49 AM
thanks, this was great, I love french fries and stems have the same texture as fries.

05-07-2010, 12:43 PM
How many people does this serve? 2 tablespoons of olive oil for a side dish seems like alot.

05-07-2010, 01:04 PM
Roasted veggies with a splash of EVOO are by far the BEST ever. I've done it with asparagus too, YUMMY

05-28-2010, 07:27 PM
I've made this twice now and will make it again. Yum.

06-30-2011, 07:57 PM
How many people does this serve? 2 tablespoons of olive oil for a side dish seems like alot.

I make a LOT of broccoli - probably 6-8 servings. You can use a teaspoon or two for a single, small head.

11-12-2012, 05:57 PM
I love it when a recipe search turns up a yummy recipe I've forgotten about!

11-12-2012, 06:27 PM
I love any veggies roasted!! I usually use EVOO and italian seasoning when roast mine. I mix lots of veggies together.

11-12-2012, 09:56 PM

11-12-2012, 11:26 PM
I make these all the time. Delicious. :D