If you don’t like broccoli, I am about to change your mind with this recipe. I could eat an entire pan of this myself. This roasted broccoli has all the ingredients of deconstructed pesto added to the top, plus a little lemon, and is simply delicious! I promise you’ll like it if you give it a try.
8 cups bite sized broccoli florets
4 cloves garlic, minced
Olive oil
1 1/2 t kosher salt
1/2 t black pepper
2 t lemon zest
2 T fresh lemon juice
3 T toasted pine nuts
1/3 c freshly grated Parmesan
2 T julienned fresh basil
Place broccoli in single layer on sheet pan. Toss with garlic and olive oil. Sprinkle with salt and pepper roast in oven at 425 degrees for 20-25 minutes. Broccoli should have some brown tips. Remove from oven and toss with remaining ingredients.
Recipe by Ina Garten. May be halved.
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