Roasted Broccoli

One simple technique revolutionized the way I cooked vegetables and increased my enjoyment of them substantially.  Roasting.  For those of you late to the game- roasting your vegetables is the easiest way to cook them and will transform how you feel about your greens.  Even those fools who claim they do not like broccoli, brussels sprouts, (insert literally any other vegetable here) will change their mind once they have eaten a properly roasted green.  Instead of soggy, overcooked and bland, these vegetables emerge with a bit of bite, proper seasoning, and delicious caramelization.  Repeat after me: I will stop boiling vegetables!

No one does this better than my love- Ina Garden.  I actually crave this broccoli recipe.  I must eat it every few weeks or I feel deprived.  My brother-in-law has been known to eat an entire dish of these himself, like candy.  What better endorsement is that?  The best part- this recipe can be entirely prepped in advance and requires little to no effort once company has arrived.

Roasted Broccoli with Parmesan and Pine Nuts
Ina Garden, Barefoot Contessa

4-5 lbs brocooli
4 cloves garlic, peeled and thinly sliced
olive oil
1 ½ tsp kosher salt
½ tsp freshly ground pepper
2 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
3 tbsp pine nuts, toasted
1/3 cup freshly grated Parmesan cheese

Preheat the oven to 425F.

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.  Place the broccoli florets in a single layer, on a sheet pan.  Toss the garlic on the broccoli and drizzle with olive oil.  Sprinkle with 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 fro the oven and toss with another 1-2 tbsp olive oil, the lemon zest, lemon juice, pine nuts and Parmesan.  Serve hot.