PARMESAN-ROASTED BROCCOLI(INA GARTEN)
Roasting the broccoli with garlic and Parmesan gives this dish great flavor. You may cut all the stem off the broccoli but I like to leave a little on. You may also peel the stems, cut them in julienne strips and use them too, if you wish. Adapted from the ABC news program. From Ina Gartens new book Back to Basics(Barefoot Contessa).
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.
- Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
- Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
- Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper.
- Roast at 400*F. (Ina originaly baked at 425*) for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Serve and enjoy!
- Remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Nutrition Facts : Calories 289.6, Fat 20.2, SaturatedFat 3.3, Cholesterol 4.9, Sodium 621.6, Carbohydrate 22.1, Fiber 8.2, Sugar 5.5, Protein 11.4
ROASTED BROCCOLINI
Steps:
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.
PARMESAN ROASTED BROCCOLI
Sure, it's simple and healthy but, oh, is this roasted broccoli delicious. Cutting the stalks into tall "trees" turns an ordinary veggie into a standout side dish. -Holly Sander, Lake Mary, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Cut broccoli crowns into quarters from top to bottom. Drizzle with oil; sprinkle with salt, pepper and pepper flakes. Place in a parchment-lined 15x10x1-in. pan., Roast until crisp-tender, 10-12 minutes. Sprinkle with garlic; roast 5 minutes longer. Sprinkle with cheese; roast until cheese is melted and stalks of broccoli are tender, 2-4 minutes more. Sprinkle with lemon zest.
Nutrition Facts : Calories 144 calories, Fat 11g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED PARMESAN LEMON BROCCOLI
This is greatly adapted from Ina Garten's recipe. Really, one of the best ways I've ever eaten this veggie. Make sure the broccoli is COMPLETELY dry before putting it in the oven or it won't roast right. The best way it to just buy it pre washed and cut in a bag. Enjoy!
Provided by sofie-a-toast
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
- Toss the garlic over the broccoli and drizzle with the olive oil. Sprinkle with generous amounts of the salt and pepper. Mix to distribute.
- Roast at 425*F for 20 to 25 minutes, until crisp-tender and somewhat browned.
- Squeeze juice from one lemon over top and toss with Parmesan. Enjoy!
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- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 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 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
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