Time: 35 min.
Complexity: easily
Servings: 6

The beauty of oven-roasted broccoli lies in the golden, crispy tips, so roast the broccoli just before serving, tossing it with olive oil and garlic. Once it's done, drizzle it with lemon juice, sprinkle with grated zest, grated Parmesan, fresh basil, and pine nuts for a festive side dish.

Ingredients:

• 1.8 – 2.2 kg broccoli
• 4 cloves garlic, peeled and thinly sliced
• High-quality olive oil
• 1.5 tsp coarse salt
• 0.5 tsp ground black pepper
• 2 tsp. grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tbsp. pine nuts, roasted
• 1/3 tbsp. freshly grated parmesan
• 2 tablespoons thinly sliced ​​fresh basil leaves (about 12)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

broccoli cabbage, Parmesan cheese, black pepper, lemon zest, pine nuts, basil

We recommend

Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Cut the broccoli florets from the thick stems, leaving stems 2-5 cm long. Use a small knife to cut larger florets in half through the base of the head. You should have about 8 cups of broccoli florets. Place the broccoli florets in a single layer on a large baking sheet. Toss them with the garlic and drizzle with 5 tablespoons of olive oil. Season with salt and pepper. Bake for 20-25 minutes, until the florets are crisp-tender and some of the tips are golden brown.
Step 3
• Remove the broccoli from the oven and immediately toss with 1.5 tablespoons olive oil, lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Votes: 3