Just before Christmas, Food52’s Kristen Miglore posted a roundup of the 10 most popular genius recipes of 2017. Included among the ten was a recipe for broccoli in an article titled: The Internet Says This Will Be the Best Broccoli of Your Life.
It turns out the recipe is Ina Garten’s, and Adam Roberts of the Amateur Gourmet had written about in 2008, just a month after spotting the recipe in Ina’s newly released Back to Basics. The recipe soon made its way around the web, collecting admirers at every turn.
I apparently have been living under a rock. I made it for the first time last week, and while this roasted broccoli may be old news to many of you, I couldn’t resist sharing it, should any of you also need hoisting from a dark, cold spot. This recipe is excellent and easy. Here’s the gist: roast broccoli florets with sliced garlic at 425ºF until the broccoli’s edges begin to char and the garlic crisps; remove pan from the oven and toss the broccoli with lemon zest, lemon juice, parmesan, and a splash more olive oil; if you’re up for it—I have yet to be—toss with toasted pine nuts and basil, too.
That’s it. As some of you know, I do not have a kitchen* at the moment and am just about ready to call it quits on the dishes-in-the-basement-utility-sink-followed-by-rinse-in-the-bathtub routine. But knowing the repercussions of even simple cooking endeavors can’t keep me from making this broccoli: I’ve made it three times in my portable Waring oven on two mini sheet pans in the past week because it just tastes so darn good right now—it’s just what I’m craving after many weeks of indulging.
Friends, hi, how are you? Did you survive the holidays? Have you made resolutions? Mine are mostly cliché—eat vegetables, stop drinking, do yoga, learn how to Instant Pot—but also genuine. Another goal of mine this year is to bake with more locally milled and stone-milled flours. In the fall of 2016, I took a baking class in the Finger Lakes at Wide Awake Bakery, and then I read Dan Barber’s The Third Plate, and most recently I’ve been listening to Modernist Breadcrumbs, and well, I have thoughts! Looking forward to discussing. But first: broccoli (and cauliflower and kale and lentils).
What would we do without microplanes? No, seriously, what would we do?
*I don’t have a kitchen … but I have painted walls and almost have a floor! Woohoo!
Ina Garten’s Roasted Broccoli with Garlic, Lemon, and Parmesan AKA The Best Broccoli of Your Life
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Adapted from the Barefoot Contessa’s recipe from Back to Basics via Food52 and The Amateur Gourmet.
Original recipe calls for toasted pine nuts and basil, both of which sound delicious. I left them out mostly to simplify the recipe especially since I don’t have a kitchen, but I’m not sure I’d make the effort in the future. Time will tell.
Also, I’ve cut the portions back, to accommodate my little oven, so if you wish to make more — the original recipe calls for 4 to 5 lbs. of broccoli — visit either of the recipes linked to above.
Ingredients
- 2 lbs broccoli, from 3 to 4 small heads
- 2 garlic cloves, peeled and thinly sliced
- extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- zest from one lemon
- freshly squeezed lemon juice
- freshly grated Parmesan cheese—I microplane my parmesan and use about a heaping half cup, which weighs less than 1 ounce
- sea salt, such as Maldon, for finishing
Instructions
- Heat the oven to 425° F.
- Cut the broccoli into florets. Place on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 3 tablespoons olive oil. Sprinkle with a teaspoon of kosher salt and pepper to taste. Toss to coat evenly. Spread into a single layer. Roast for 20 to 25 minutes, until the broccoli is crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with the lemon zest, the juice from half a lemon, and the parmesan. Taste. Add a drizzle more olive oil if the broccoli seems dry or tastes too sharp; add more fresh lemon if it needs more bite. Add a sprinkling of sea salt if it simply needs more seasoning. Add pepper to taste. Add more parmesan if you wish. In short: season to taste 🙂
lyn says
Those floors are beautiful. What is the wood?
alexandra says
Thank you Lyn! It’s engineered reclaimed heart pine. I got it from the Adirondack Wood Floor Co. I am loving the way it is looking! Going to do a separate post with more detailed renovation notes soon.
Caroline Little says
What kind of pans are you baking in?
alexandra says
Hi Caroline! They are just cheap pans from the grocery store — bought them so that they can fit into my portable Waring oven. They’re working out fine, but I don’t know that I love them enough to encourage you to buy them 🙂 Let me know if you want more details.
Marilena says
That is my family’s favorite recipe for broccoli! Leftovers are great tossed with lemon pasta or rice! Love the photo too Ali!
alexandra says
Oh Marilena, those leftovers sound amazing. I can’t wait till my kitchen is done so I can make double batches of this. Happy New Year friend! xo
Dana says
Oh Ali! That kitchen is going to be gorgeous! You have impeccable taste and talent and I can’t wait to see the finished kitchen. – My pregnant nose can’t take broccoli or garlic at the moment, but I normally loooooove roasted broccoli this way. I’ll make this recipe after March 18th-ish. Ha! 🙂
alexandra says
Oh, Dana, thank you 🙂 Sorry about the broccoli and garlic … I know that can be tough. Maybe your babes will share a birthday with Tiglet?! She’s the 15th.
Sally says
When you have a kitchen, include both the basil and pine nuts! It’s sooooo good.
Your kitchen is looking great – I also love the floors!
alexandra says
I will Sally!!! Thanks 🙂 🙂 🙂 And thank you re kitchen. It’s so fun seeing the floors. Glad you approve!
Amanda says
This looks great! I often roast my broccoli in olive oil and salt, but I usually stop there. I really should step it up with the lemon and cheese.
alexandra says
Hi Amanda! I do the exact same … maybe that’s why I love this one so much? The lemon and cheese make all the difference!
Jane Yelvington says
Ooo. . .I remember replacing my kitchen. It was a full gut job and the day the cabinets arrived was incredibly exciting – even if they weren’t going to be installed and useable for at least another week. It was such a thrill to have a decent kitchen at last that I didn’t even mind unpacking all the boxes and loading in. The joy of having empty shelves – in the same footprint – was extreme. i bet you and your family are eating well even with a countertop oven. the only way I got through was to make a real meal each evening. Good luck and keep posting pics.
alexandra says
Jane, there have been so many exciting moments — the day the truck arrived to unload the cabinets (which sat in our garage/living and dining rooms for weeks), the day the floor arrived, the day a wall came down, the day the sheet rock went up … I have loved seeing the transformation! I, too, am so looking forward to unpacking and organizing in a more thoughtful way. We have had our fair share of instant noodle soup and pizza, but I’ve tried to keep cooking because it never feels good eating out SO much. Thanks so much for your kind comment! Going to post a series of posts all about the kitchen soon!
Village Bakery says
Adding a hint of lemon to roasted broccoli makes it so so good! Thanks for sharing!
-Joe
alexandra says
Ooooh, I’ll try that next time, thanks!
Lisa Huff says
Ohhh nice! Looks delicious!
alexandra says
It’s so yummy!
Samantha Paul says
Amazing…!these dish looks soooo yummy & delicious, i am a chef and i have found some incredible recipe like this, so am glad reads your post, and i will make this roasted broccoli…Thanks for sharing….!
MeCooks says
Looks super tasty. Will be trying it at home.
http://www.mecooks.com