This has become one of my all-time favorite side dishes. Since discovering it in October via the Barefoot Contessa, we have easily made it 10 times. We even had it on Thanksgiving. If everyone cooked broccoli this way, I am convinced there would be so many less children complaining about eating their vegetables. And it is so stinking easy!
All you need is a bunch or two of broccoli cut into florets, 3-6 cloves of garlic (based on your comfort level), 1-2 lemons (based on how much lemon you like - I like lots of lemon), salt, pepper, olive oil, and 1/4 c. parmesan cheese. Fresh is always best, but it works with store bought ingredients too!
Preheat your oven to 425F. It has got to be hot!
Chop up your garlic until it's really nice and small.
Toss your broccoli with the garlic. Spread out on a foiled cookie sheet. Drizzle with olive oil. Put it in the oven for 20 minutes, mixing all of the ingredients half way through.
Meanwhile, zest and seed your lemons.
When the broccoli comes out of the oven, drizzle with the juice of your lemons. Add the zest and parm. Mix it up and serve. :)
I can't tell you how this is left over, because no matter how much we make, there is NEVER any left over. It is that good. It's lemony, a little garlicy, crispy, cheesy, and perfect.
Try it. You'll like it! If you don't, call me. I'll eat your leftovers.
How funny! I posted essentially the same recipe on my blog back in November. I got it from AllRecipes but I DO love Ina Garten! The original recipe I used didn't call for parmesan and I tried sprinkling it on the first time I made it but decided we liked it just as well without. Like you, I've made it lots of times, too! It makes a great side dish for Asian food if you use sesame oil instead of olive oil :)
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