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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 Shepherd's Family and Friends Cookbook, 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 lbs. broccoli florets
4 garlic cloves, peeled and thinly diced
EVOO
1 1/2 t. salt
1/2 t. pepper
2 t. grated lemon zest
2 T. freshly squeezed lemon juice
3 T. toasted pine nuts (toast in a dry sauté pan)
1/3 c. grated Parmesan cheese
2 T. chopped fresh basil (about 12 leaves)
Directions:
Directions:
Preheat oven to 425º.

Place broccoli florets on a sheet pan, toss with garlic and about 5 tablespoons of oil. Sprinkle with salt and pepper. Roast for 20-25 minutes.

Remove from oven and immediately toss with 1 1/2 tablespoons of oil, the zest, juice, pine nuts, Parmesan cheese and basil. Serve hot.

 

 

 

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