Jan 052012

If you told my 9 year-old self that in 15 years she would like, dare I say LOVE, broccoli, she would probably say you were crazy.  I always hated broccoli.  So much so that my sister Jenna and I had an unspoken deal–any night we were served green beans (her least favorite) she would stealthily pass them to me under the table, and any night there was broccoli, she would sneakily eat mine.  But with this roasted broccoli there would be no deal, because it’s that good…for broccoli lovers and loathers alike.  So if your new years resolution is to eat your veggies, this would be a great place to start.

I can honestly say this is the best broccoli preparation I’ve tried yet.  So good that I made it for Christmas dinner at my house and it was a big hit.  By roasting the broccoli, you get some nice charred edges while maintaining the color and texture of the veggie.  The combination of garlic, olive oil, lemon zest and juice just can’t be beat.  Add the warm nutty flavor of toasted pine nuts and the salty melty goodness of the parmesan and there you have it.  Also, check out my awesome new mini collander below.  Thanks Santa!!

Nutritional Highlights:  Believe it or not, I think this is the first cook tush recipe in which broccoli is the star.  Sure, I’ve thrown it in a stir fry here or there, but I don’t think I’ve ever really showcased the broccoli itself.  Well now is the time.  It’s not a coincidence that there are tons of research articles focused on the health benefits of broccoli, whether it be for cancer prevention, digestion, or heart disease.  It’s also packed with Vitamin C and K, and is also a great source of folate, dietary fiber, and many B vitamins.  Sure, I’m adding a little fat in this recipe via the olive oil, parmesan, and pine nuts, but I’m also adding TONS of flavor.  This recipe is perfect for a dinner party or just for an any night party in your mouth. 

Lemon-Parmesan Roasted Broccoli
adapted from Ina Garten

  • 4 to 5 pounds broccoli
  • 4 garlic cloves, peeled and thinly sliced
  • 5 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted (I did this in the toaster on tin foil while watching closely)
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (about 12 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 8 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 5 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 rom the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

  11 Responses to “Lemon-Parmesan Roasted Broccoli (A.K.A. the best broccoli ever)”

  1. This will be on my dinner table tonight! I have made a very similar recipe using cauliflower rather than broccoli with anchovies rather than salt also very yum!

  2. I’ve tried this before and absolutely love it! It is the best way to serve broccoli – everyone that’s tried it loves it 😀 Your picture of the finished dish is beautiful! I’m definitely craving this now 😀

  3. im definitely trying these tonight except ill use roasted almonds instead of pine nuts :)

  4. you were totally right!!!! I can not get enough! I had this 3 times in one week!!! I love it! 😀 😀 😀

  5. Sounds delish…

  6. This is actually the most delicious thing EVER!

  7. I made this tonight – saw the recipe on Pinterest. It is the best broccoli I have ever tasted. I will never want plain broccoli again!!

  8. Here’s mine: http://tamarakajtazovic.blogspot.com/2012/04/lunch-idea.html (I linked the recipe to your blog). I used peanuts (unsalted) insted of pine nuts. It is SO delicious, my boyfriend likes it very much as well. Thank you!

  9. this was delicious. Thanks!

  10. I love broccoli but this recipe takes it to a whole different level. This is my new go to broccoli dish.

  11. […] Lemon-Parmesan Roasted Broccoli from Get off your Tush and Cook […]

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