You preheat the oven to 425.
Cut broccoli into florets (relatively big ones.)
Toss with Olive Oil, salt, and Pepper and garlic
Spread onto cookie sheet and 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, squeeze the lemon juice over the broccoli, add a little more olive oil, toasted pine nuts (optional) and 1/3 cup of freshly grated Parmesan cheese. You can also add 2 Tbs julienned fresh basil.
DELICIOUS!
Tiffany Rinne
got recipe from Pinterest
shared at Brookline Recipe Group on 1/24/12
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