Friday, October 28, 2011

Parmesan Roasted Broccoli

After working 13 hours, it is hard to find the energy to cook. However, we did not want to go out to eat because the World Series was on! I picked up salmon and could not resist buying this head of broccoli that was on sale for 0.86 cents! I remembered Ina Garten's recipe for roasted broccoli and put it to the test. I modified the recipe because I did not have all of the ingredients and her recipe feeds an army while this serves only 2.
1 large head of Broccoli
4 garlic cloves, thinly sliced
1 tsp lemon zest
1/3 lemon
1/3 cup of freshly grated parmesan cheese
Kosher salt and freshly ground pepper
Olive oil

Preheat the oven to 425 degrees.
Wash your broccoli and dry thoroughly. If you do not dry the broccoli well, it will dry it out! This is a picture of the broccoli before I cut the stalk down.
Cut the broccoli from the stalk, leaving 1-2 inches of the stalk attached to the broccoli florets. Cut the larger pieces in half vertically.
Place the broccoli florets on a lined sheet pan.
Toss the garlic on the broccoli and drizzle with olive oil (about 3 tbsp). I eyeballed it and sprinkled with salt and pepper.
Roast for 20-25 minutes until some of the florets turn brown.
***Check the broccoli after 10 minutes and shake the pan to move the broccoli around.
After removing from the oven, immediately toss with lemon zest, the juice from 1/3 lemon and parmesan cheese. If the broccoli is dry, add some olive oil to taste! Serve hot.
The ingredients I did not have that Ina Garten included in her recipe are pine nuts and basil. This sounds delicious but since I modified the recipe to serve only 2 people, I do not know how much of either ingredient you should add. You can find her recipe in its entirety on the food network website if you want to add either of these ingredients.

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