"Trimming the broccoli down to bite-sized florets, Garten leaves on some of the stalk, before drizzling everything with "good" olive oil and a sprinkling of kosher salt and black pepper. Finally, she tops them with thinly-sliced garlic, and roasts the broccoli in the oven for about 25 minutes until somewhat tender and browned. Once out of the oven, she tosses them in more olive oil, lemon juice, basil, pine nuts, and last, but not least, grated parmesan."
"There's no doubt that Ina's take on broccoli can steal the show at dinner parties with its layered notes of flavors that all work in perfect "parm-ony." But, should the thought of toasting pine nuts, picking and julienning basil leaves, and zesting lemons is stressing you out, try our simplified roasted garlic parmesan broccoli recipe, instead. All you need is olive oil, a bulb of fresh garlic, sea salt, black pepper, and some grated parmesan cheese - and the broccoli, of course."
Roasting broccoli produces earthy, caramelized flavors that pair strongly with grated Parmesan and aromatic additions like garlic, citrus, basil, and toasted pine nuts. Trim broccoli into bite-sized florets, leaving some stalk, then coat with good olive oil, kosher salt, and black pepper. Top with thinly sliced garlic and roast about 25 minutes until browned and somewhat tender. After roasting, toss with additional olive oil, lemon juice, basil, toasted pine nuts, and grated Parmesan for layered flavor. A simplified version uses olive oil, fresh garlic, sea salt, black pepper, and grated Parmesan only.
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