Best Broccoli EVER

Last weekend was Ted’s brother’s birthday, and we celebrated with a steak and potato dinner. Ted’s mom brought this delicious broccoli, ala’ Barefoot Contessa, that was SO GOOD I had to make it again on Tuesday, and actually, I think I’m going to make some more tonight, to go with ‘leftover Friday’. I think I ate about twice as much broccoli as I normally do.

So I went online to get the recipe, and I decided to make the meal that she made on the episode. It was a mustard roasted fish, dill fingerling potatoes, and of course, broccoli.

Results? The broccoli was kick-ass. The potatoes were yummy, and maybe I’ll make them again. The fish? Mixed reviews. Ted said it was good (he’s a trooper that way), Maya said it gave her a stomach ache, and I thought it was too rich…perhaps the cause of Maya’s tummy ache. Coincidentally, we had the dinner on Tuesday, and that very episode was on TV on Wednesday, and as I watched her make the fish I thought…blech. So clearly, the fish recipe isn’t a keeper. If you’re feeling brave, the link to the recipe is up above. But the broccoli…the broccoli recipe is here for you now. Really, give it a try. It’s awesome.

Parmesan-Roasted Broccoli
Ingredients

• 4 to 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
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

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 (WASTEFUL! I just buy the crowns and avoid throwing away the stalks…and really, it would be good with the stalks too, if you like them). 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, pine nuts, Parmesan, and basil. Serve hot.

Yummy veggie goodness! I’ll take this over plain steamed, or steamed with butter, any day of the week and twice on Sunday.