Thursday, October 14, 2010
Best Broccoli Ever
4-5 pounds of broccoli (or half a bag of the big bag of broccoli florets you buy at Costco) throughly dried
6 1/2 Tablespoons Olive Oil (I used about 3/4ths that)
1 1/2 tsps ground sea salt (I just sprinkled it on, probably used less)
1/2 tsp fresh ground pepper
4 garlic cloves sliced or 2 tsp garlic in a jar (I forgot this once and it did not taste as good)
1 lemon (zest and juice)
1/3-1/2 cup freshly grated Parmesan cheese
Preheat the oven to 425.
Cut broccoli into florets. Dry them THOROUGHLY...super important because they won't be crispy if you don't and the crispiness makes this recipe.
Put the broccoli on a cookie sheet. Toss with 5 TBS olive oil, salt and pepper. Toss in 4 sliced garlic cloves.
Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned." I would probably do more time than less, they almost look burnt.
When it's done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil (I forgot to add this olive oil), and 1/3 cup of freshly grated Parmesan cheese.
Recipe via Amateur Gourmet via Eden
This is so good:
My mom who is not a fan of broccoli b/c it stinks, loved this!
My dad gobbled it up.
Oster kept sneaking into the kitchen after dinner was over to stuff more broccoli into his mouth...now that's proof how good this is!
And I made it again the next night.