MY SISTER'S KEEPER Women's Social Group of L.A. and SFV Message Board › Roasted Broccoli Recipe
Sherman Oaks, CA
I've had a few recipe requests for the broccoli I prepared for last night's meetup. I placed the broccoli florets on a cookie sheet (single layer), drizzled with olive oil & sprinkled with sea salt. I then roasted the broccoli in a 400 degree oven for about 20 minutes.
Below is the inspiration for the recipe:
Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here's the key that she doesn't mention in the recipe: dry them THOROUGHLY.
Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."
I shook the pan around a bit as it went, but not sure that's necessary.
When it's done, take it out of the oven--and here's where it gets really good--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.
Thanks! (But why oh why did I have to read that right now? It's 4:30 and I haven't eaten all day, now I'm drooling). I think I know what I'm making for dinner!