Thursday, May 24, 2012

Serving Up {Vegetable}: Roasted Broccoli

I love roasted vegetables enough that I knew that I would love this recipe before I even tried it (it didn't hurt that it's Ina Garten's recipe, so you know it is going to be delicious!).  Luckily I did try it and it was the hit that I expected it to be!  Even my three year old was declaring his adoration for the broccoli - and that NEVER happens!

                        Spinach Pie

(recipe from Ina Garten)

2 to 2 1/2  pounds broccoli
2 garlic cloves, peeled and thinly sliced
Good olive oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. grated lemon zest
1 Tbs. freshly squeezed lemon juice
2 Tbs. pine nuts, toasted
2 Tbs. freshly grated Parmesan cheese
2 Tbs. julienned fresh basil leaves (about 6 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 4 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 tablespoon olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

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