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drinks,snacks & sides
roasted Broccoli
w/ parmesan
Can we just confess right here and now that we hate broccoli? Well, normally we hate
broccoli, but we LOVE this recipe. It’s fantastic and a great way to get even picky
eaters to eat their vegetables. Go ahead, give it a try. You’ll be fighting over who gets
seconds.
LIST of INGREDIENTS
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5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
5 tablespoons olive oil, to drizzle
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
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2 tablespoons freshly squeezed lemon
juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated parmesan cheese
about 12 fresh basil leaves, thinly sliced
method of crafting
1. Preheat the oven to 425 degrees.
2. Cut the broccoli florets from the stalks. Leave about an inch or two of stalk attached to
the florets, and discard the rest. Cut the larger pieces in half. You should have about 8 cups
of chopped broccoli.
3. Place on a sheet pan, in a single layer. Toss the garlic on top of the broccoli and drizzle
olive oil on top. Sprinkle salt and pepper on top.
4. Roast for 20 to 25 minutes or until slightly crisp and the tips of some of the florets are
browned.
5. Remove the broccoli from the oven and immediately toss with lemon zest, lemon juice,
pine nuts, parmesan, and basil. Serve hot.
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