I have made my broccoli the same way since I started cooking for myself about ten years ago. Steamed in a saucepan on the stovetop with some butter and salt and pepper on top has been my go to recipe for it. I started switching it by sauteing some broccoli rabe this past year thanks to Laurie Colwin’s books but other than that, my broccoli repertoire has been next to nil. Tonight changed everything thanks to the always reliable Barefoot Contessa.

Prepping the broccoli for the oven ©EverydayCookingAdventures 2013

This recipe was very quick to get into the oven. So much so that I had the baking sheet with the broccoli ready for the oven before the oven was even fully preheated. So fast! While it baked in the oven, I prepped my main entree of Ina Garten’s Classic French Sole Meuniere. The two recipes nicely complemented each other because both incorporate lemon juice and a little lemon zest so I just used 1 lemon and split it basically between the two recipes. So easy!

This broccoli dish has changed my whole routine from now on. I really loved it. It was such a nice switch from the basic steamed style and this would be fantastic for a dinner party or holiday meal when you need to make a large serving of vegetables. I will go back to this again and again. Here’s my roasted broccoli:

Parmesan-Roasted Broccoli ©EverydayCookingAdventures 2013

Parmesan-Roasted Broccoli

From: Barefoot Contessa Back to Basics, Ina Garten, 2008
Yield: 2 servings
Prep: 10 min
Cook: 25 min

Ingredients

• 1 head of broccoli
• 2 garlic cloves, peeled and thinly sliced
• Good olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon grated lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon pine nuts, toasted
• 1 1/2 tbsp freshly grated Parmesan cheese
• 1/2 tablespoon julienned fresh basil leaves (about 6 leaves)

Directions
1. Preheat the oven to 425ºF. 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 with a small knife, pulling the florets apart. You should have about 1 to 2 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer.

2. Toss the garlic on the broccoli and drizzle with 2 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

3. Remove the broccoli from the oven and immediately toss with 1/4 tablespoon olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.