Roasted Broccoli Recipe

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25 votes | 5464 views

This roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and it was just a wonderful combination. Don't be worried by the lemon juice and zest. They impart a subtle flavor that adds a nice dimension to this dish.

Prep time:
Cook time:
Servings: 4-6
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Ingredients

Cost per serving $1.34 view details
  • 2 pounds broccoli
  • 2 garlic cloves, peeled and thinly sliced
  • 3 Tbsp good olive oil (or garlic infused olive oil)
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoons grated lemon zest
  • 1 tablespoons freshly squeezed lemon juice
  • 2-3 tablespoons pine nuts, toasted
  • 3 Tbsp freshly grated Parmesan cheese
  • 1 tsp dried basil or 1 tbsp julienned fresh basil leaves (about 6 leaves)

Directions

  1. Preheat the oven to 425 degrees F.
  2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, or remove florets from bag. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 4 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 2 tablespoons olive oil. Sprinkle with the kosher salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  3. Meanwhile, put one Tbsp olive oil and the remaining ingredients into a serving bowl. Remove the broccoli from the oven when ready and immediately add it to the serving bowl and toss with the ingredients. Serve hot.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 162g
Recipe makes 4 servings
Calories 184  
Calories from Fat 127 69%
Total Fat 14.5g 18%
Saturated Fat 2.3g 9%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 394mg 16%
Potassium 484mg 14%
Total Carbs 10.82g 3%
Dietary Fiber 3.9g 13%
Sugars 2.64g 2%
Protein 6.04g 10%
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Reviews

  • Nancy Miyasaki
    This was just wonderful. If you are looking for a way to dress up broccoli and make it interesting without over powering it, this is a great option. Fancy enough for guests but easy enough for any weeknight.
    I've cooked/tasted this recipe!
    • Marilyn Mathis
      Love it! Very flavorful,
      I've cooked/tasted this recipe!
      • Anne Kruse
        This was great! My only problem was that the rest of my meal wasn't done at the same time, so by the time we sat down to eat it was cold. But it is great right out of the oven. So just keep that in mind.
        I've cooked/tasted this recipe!
        • I tried this last night and the lemon is really wonderful. YUMMY!
          I've cooked/tasted this recipe!
          1 reply
          • John Spottiswood
            February 3, 2011
            Glad you liked it Charlene. Thanks for sharing the review!
          • Fran
            Sounds delish!Trying this evening.
            I've cooked/tasted this recipe!
            • Tamara Daugherty
              This dish was delicious, John. The pine nuts added a complimentary flavor and texture to the broccoli.
              • Christine
                I've been roasting broccoli for years....and almost the exact recipe.
                I also came up with a low fat lower sodium version by replacing the olive oil with chicken stock and using braggs amino acids as the salt.
                Good stuff!!
                I've cooked/tasted this recipe!
                1 reply
                • John Spottiswood
                  January 16, 2012
                  Thanks for the review, Christine. I took a look at Braggs and just bought a bottle on Amazon. Will see how it compares to soy sauce. Thanks for sharing!
                • Barbara
                  Sounds wonderful !!
                  • Mary Winborn
                    Looks exciting. Will try it!
                    I've cooked/tasted this recipe!

                    Comments

                    • Shalina Silva
                      February 26, 2013
                      I personally love broccolli. I find ways to create different dishes for this. Thanks!
                      • judee
                        May 23, 2012
                        Nothing like roasting veggies to bring out their flavor. I love all the herbs, pine nuts, and lemon.
                        1 reply
                      • patricia ciasullo
                        January 31, 2011
                        i am thinking of trying this recipe tossed with linguine, more cheese and pepper flakes for a meatless meal or a light lunch.
                        • ValleyWriter
                          January 28, 2011
                          I love roasting broccoli - it brings out a whole new flavor. Great recipe!!

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