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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Parmesan-Roasted Broccoli Recipe

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This recipe for Parmesan-Roasted Broccoli is from The Accidental Chef, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lb. Broccoli
4 Garlic Cloves, thinly sliced
Olive Oil
1 1/2 tsp. Salt
1/2 tsp. Fresh Ground Black Pepper
2 tsp. Grated Lemon Zest
2 tbsp. Fresh Squeezed Lemon Juice
3 tbsp. Pine Nuts, roasted
1/3 C. Grated Parmesan Cheese
2 tbsp. Juliened Fresh Basil Leaves (about 12 leaves)
Directions:
Directions:
Preheat oven to 425 degrees. 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, 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 tbsp. olive oil. Sprinkle with salt and pepper. Roast for 20-25 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 tbsp. olive oil, lemon zest, lemon juice, pine nuts, Parmesan and basil. Serve hot.

 

 

 

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