I originally found this recipe in one of my favorite cookbooks: Barefoot Contessa Back to Basics by Ina Garten. I’ve never been able to eat raw broccoli, not even smothered in some sort of dip or disguised in a salad, so this method of roasting was a real find.
Because of this recipe, I pick up broccoli and lemons almost every time I shop for vegetables. The rich health benefits from eating broccoli are widely known, so let’s get right to it.
4 to 5 pounds broccoli (organic only!)
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 teaspoons grated lemon zest (make it organic!)
2 tablespoons freshly squeezed lemon juice
The following 3 ingredients are part of the recipe, but I skip them. It’s up to you!
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese (I’m a non-dairy person, but I’ve tried it with the cheese and it’s delicious. If you use it, be sure to get organic cheese.)
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Heat your oven to 425 degrees.
Cut up the broccoli into your desired bite-sized pieces (about 8 cups). Place in a single layer on a large sheet pan. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle the salt and pepper. Roast for 20–25 minutes.
Remove from oven and toss with 1 1/2 tablespoons olive oil, the lemon zest, and lemon juice (and the pine nuts, Parmesan, and basil if using). Serve hot. You’re going to love it!