Ingredients
- Broccoli
- 5 Tbs olive oil
- 1 1/2 tsps kosher salt
- 1/2 tsp fresh ground pepper
- 4 garlic cloves
- 1.5 Tbs more olive oil
- 3 Tbs toasted pine nuts
- 1/3 cup of freshly grated Parmesan cheese
- 2 Tbs julienned fresh basil
Preparation
Step 1
You preheat the oven to 425.
Take 4 to 5 pounds of broccoli , 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. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn't wash a chicken before putting it in a hot oven: "The heat kills all the germs," he said in his French accent. "If bacteria could survive that oven, it deserves to kill me." By that logic, then, I didn't wash my broccoli; I wanted it to get crispy and brown. If you're nervous, though, just wash and dry it obsessively.
Now, it's easy. 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 too.
Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."
I shook the pan around a bit as it went, but not sure that's necessary.
When it's done, take it out of the oven--and here's where it gets really good--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, and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.