Anyway, I have a new obsession: roasting broccoli. I’ve pretty much always liked broccoli in general, and it’s among the healthiest things to eat on this green earth – but I’ve never had broccoli like this before. Seriously, if I lived alone, I would be eating this every day. It’s also incredibly simple. Check it out:
3-4 pounds of broccoli, cut into florets
4 cloves garlic, sliced
about 3 tablespoons olive oil
2 teaspoons salt
fresh black pepper to taste
juice and zest of 1 lemon
1/4 pine nuts
1/4 cup fresh Parmesan cheese
Heat oven to 425. Toss broccoli florets and garlic in olive oil on a large baking sheet (make sure the florets are completely, 100% dry to start with) and season with salt and pepper. Roast for 20-25 minutes. While it’s in the oven, toast the pine nuts over medium heat in a dry skillet, making sure to shake the pan frequently (it always seems like nothing is happening, and then all of a sudden they’re almost black on one side).
When the broccoli’s done, add the pine nuts, lemon juice and zest – you might want to start with the juice of just half a lemon, but definitely use all the zest. Toss in the cheese, if desired – I’ve had it both ways now, and while I prefer the one with cheese, it is still brilliant without it.
Oh, and because I’ve been scarfing this down so regularly, I ran out of pine nuts before I got a chance to take a picture, and substituted walnuts (as you can see), which is pretty darned tasty too.
You cannot go wrong with this one. I don’t think I can ever bring myself to steam the stuff again.
— posted by Anne