"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Parmesan Roasted Broccoli Recipe

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This recipe for Parmesan Roasted Broccoli, by , is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Shepherd

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 sautÚ pan)
1/3 c. grated Parmesan cheese
2 T. chopped fresh basil (about 12 leaves)

Directions:
Directions:
Preheat oven to 425║.

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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