Mary Anne's Holiday Roasted Broccoli
Broccoli may just become your family's favorite vegetable after serving them this side dish at your next holiday dinner! This simple dish is deliciously deceptive because there are so many different layers of flavor.
1 large broccoli head or about 8 cups broccoli florets, trimmed
4+ garlic cloves, sliced thin
Extra-virgin first cold-pressed olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 Tablespoons freshly squeezed lemon juice
4 Tablespoons pine nuts, walnuts or sunflower seeds, toasted
4 Tablespoons butter, optional
1/3 cup freshly grated Parmesan cheese
Approximately 12 leaves snipped fresh basil
- Preheat the oven to 400 degrees F. Trim broccoli into smaller florets. Set aside the rest of the stalks.
- Peel and thinly slice garlic. Place in a small bowl and drizzle lightly with olive oil. Microwave garlic for about 20 seconds. Note: This infusion will keep garlic from burning. Set aside.
- Place the broccoli florets in a large pot of water and bring to a boil. Simmer for approximately 5 minutes. Drain the water and place the broccoli in a 9x13x2-inch baking pan.
- Add garlic to the broccoli and drizzle with 5 tablespoons or more of extra-virgin first cold-press olive oil. Note: I like to add enough olive oil so that it appears shiny. Mix well. Sprinkle with the salt and pepper. Add the lemon zest, lemon juice, toasted nuts or sunflower seeds, butter, if using, Parmesan cheese, and basil. Mix well again. Roast for about 15 minutes or until desired crispness. Stir well before serving.
Note: This recipe works great with cauliflower and asparagus!
Note: You can use frozen broccoli or fresh broccoli florets.
Note: You can make this the day before and just heat it right before serving.