If you make this recipe for Parmesan Roasted Broccoli, it really will be The Best Broccoli of Your Life!
I don’t usually post recipes that aren’t of my own creation, but this one really had to be shared…
I recently came across a blog post titled, The Best Broccoli of Your Life on an amazing blog called, The Amateur Gourmet. I read the recipe (which is a recipe by the barefoot Contessa) and thought it sounded good, but as much as I love broccoli, it’s just broccoli – how good could it be? I saved the post and moved on.
Today I had some broccoli to use so I thought I’d try the recipe.
Let me tell you, this seriously is the best broccoli of my life! I tasted it while I was adding the finishing touches at the end and had to quickly snap some pictures so I could eat it!
Now I take my photos very seriously and if they aren’t to my liking after the first shoot, I’ll let the food go cold and re-shoot until I’m happy.
Today, I ate the whole plate while waiting for the photos to transfer onto my computer (not caring if they came out or not). I actually hoped the photos wouldn’t be good so I would be forced to make another batch! Seriously, I had a plate of broccoli for lunch!
I loved this recipe so much that I’ve started creating similar recipes with other vegetables. So far, I’ve only posted my Garlic Roasted Green Beans, but I’ve tried it with asparagus and cauliflower too!
for this recipe, I went by The Barefoot Contessa’s Recipe, but omitted the pine nuts and basil because after the first taste, I just didn’t think it was needed so my recipe below won’t have it.
I also made a much smaller batch, but I’ll give you her measurements of the ingredients I used.
One warning – if you plan to kiss someone after eating this dish – make sure they eat it too because there is A LOT of garlic in it!
My husband is due home soon and since there’s no broccoli left, I’m going to go and brush my teeth a few times so I don’t knock him off his feet when I kiss him hello!
- 4-5 pounds broccoli
- 4 garlic cloves peeled and thinly sliced
- Good 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
- 1/3 cup freshly grated Parmesan cheese
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 from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice and Parmesan.