Monday, June 1, 2009

since you asked

I had a few comments and emails asking about the recipe for the broccoli we had at Sunday Dinner last week. The recipe was introduced to me by my sister and is from Ina absolute favorite cookbook author and #1 on my list of who I would love to cook with someday. I am certain that once you try this will not go back to your former way of preparing broccoli. This preparation is perfect for summer when broccoli is so easy to come by. In fact, I am heading to the fruit market as soon as I finish this post to pick up some more for dinner tonight.
So grab a pen or hit it comes:
Parmesan-Roasted Broccoli
(2008, Barefoot Contessa Back to Basics Cookbook)
4 to 5 pounds of broccoli
4 garlic cloves, peeled an thinly sliced
good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh 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
Cut the broccoli florets from the thick end of the stalks, leaving an inch or two of stalk attached to the florets. Discard rest of stalks. Cut the larger pieces through the base of the head and pull the florets apart. Place the 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 of olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some florets are browned.
Remove the broccoli from the oven and immediately toss with the 1/2 tablespoons of olive oil, the lemon zest, lemon juice, pine nuts, parmesan and basil. Serve hot!
If you make this...let me know what you think. I could be partial to it because I am a sucker for anything with lemon as an ingredient...and you can really taste it on the broccoli. It's lovely.
I'm off now to drag...errr...I mean take my children to the market!!
(clearly not one of their favorite errands to run)

Just a note...this side dish goes really well with a loaf of crusty french bread smothered in butter and a summer pasta.
Don't forget the lemonade!!


  1. This looks so good! I am going to try this recipe! I too love Ina and have tried quite a few of her recipes. Yummy!! I have been a follower of your blog for a little while and love stopping by and reading your posts! I also wanted to make sure I invited you to stop by mine and enter my giveaway! This is my first and am excited to see who wins the very cute Birdie Bag I designed and a Yummy Cupcake Pincushion! Have a great week!!


  2. it sounds and looks soooo de*lish!
    have a wonderful day.

  3. Oh thanks Rebecca!! I am going to try this soon, when I can find my way into the kitchen to cook (ugh)...have a lovely day! :)

  4. ooh thanks! That sounds delicious! We all love broccoli! Printing right now :)

  5. I love this recipe! I have made it 3 more time since that Sunday! :) YUM !.. Its also best to smother all those ingredients on a slice of fresh bread! Double Yum!

  6. I am going to have to remember this one. Hubby loves broccoli and I love parm and lemon so should be good!

    Thanks for sharing,

  7. my girls fave veggie is roasted asparagus!
    i frequently roast carrots with garlic, add a smidge of fresh maple syrup and serve with grilled whatever, steak/chicken/tilapia
    but i've never tried roasted brocoli--looks divine & yes,i could listen to Ina all day. her voice soothes me!

  8. oh yum!
    how i love asparagus.....
    thanks for the recipe..

  9. That looks scrumpt-dilly-umptious! Can't wait to try it! I don't pretend to be a chef but I have been looking for yummy things to make for my fam. I was wondering if you might give me the recipes to your pesto sauce & how you made the pizzas? It looked delish!

  10. Oh my! That looks delicious! My family loves broccoli, so I'll have to give this a try.

  11. yummmmmmmmmmmm!!!! i am always on the hunt for veggie recipes, i get stuck in the "steam the veggies only" rut far too often.

  12. had to drop back by & get this recipe.
    darn it...i'm out of crusty french bread, but i've got plenty of lemonade
    firing up the grill for some tilapia
    i'll let you know how the brocoli is received