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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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Shepherd


4-5 lbs. broccoli florets
4 garlic cloves, peeled and thinly diced
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)

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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