I ended up at this random food blog not long ago and one click led to another. I found myself reading a post about “The Best Broccoli Ever”, which is based on a recipe by the Barefoot Contessa. Anyway, I love broccoli, and I love Ina, so it seemed like a sure bet. I tried it that night and have since made it about 4 times. Each time, G and I manage to eat 4 or 5 heads of broccoli in a sitting. This stuff is delicious and kind of addictive. Apparently, Ina’s original recipe included fresh basil and pine nuts. I’ve tried it with the basil and I honestly don’t think it adds much (certainly doesn’t hurt, though!). I have yet to try the pine nuts, but this is quite good enough for me as is. Finally, I cut way back on the lemon as G doesn’t like excessive lemon. Enjoy! And please do stock up on broccoli- I think you’ll be making a lot of this one.
4-5 lbs broccoli
4-5 garlic cloves, peeled and thinly sliced
3 tablespoons extra virgin olive oil (I eyeballed)
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice (I used about 1/2 of this)
1/3 cup freshly grated parmesan cheese
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 over the broccoli and drizzle with 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 the lemon zest, lemon juice, and Parmesan. Serve hot.