You preheat the oven to 425.
Take 4 to 5 pounds of broccoli (I just got two
large bunches), cut into florets (but relatively
big ones.) Here’s the key that she doesn’t mention
in the recipe- dry them THOROUGHLY. That is, if
you wash them
Put the broccoli on a cookie sheet. Toss with olive
oil, salt and pepper.Now add 4 garlic cloves that
are peeled and sliced and toss them in tooRoast in
the oven 20 to 25 minutes, until “crisp-tender and
the tips of some of the florets are browned
zest a lemon over the broccoli, squeeze the lemon
juice over the broccoli, add 1.5 Tbs more olive oil,
3 Tbs toasted pine nuts (I left those out), and 1/3
cup of freshly grated Parmesan cheese. She also has
you add 2 Tbs julienned fresh basil
Originally Submitted
12/8/2011
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