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.) dried thoroughly
- Put the broccoli on a cookie sheet.
- Toss with olive oil, salt and pepper. (5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, or just eyeball it.)
- 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.”
- When it’s done, take it out of the oven–and here’s where it gets really good–
- zest a lemon over the broccoli and squeeze the lemon juice over the broccoli (NOT optional!)
- Add 1.5 Tbs more olive oil (optional)
- 3 Tbs toasted pine nuts (optional)
- 1/3 cup of freshly grated Parmesan cheese (optional)
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