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barefoot contessa via amateurgourmet


  • 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.)
  • olive oil
  • salt and pepper
  • 4 garlic cloves, peeled and sliced
  • zest of one lemon
  • juice of one lemon
  • 3 tbsp pine nuts or slivered almonds (roast with the broccoli)
  • 1/3 cup Parmesan cheese


  • wash and dry broccoli THOROUGHLY. 
  • Put the broccoli on a cookie sheet.
  • Toss with olive oil, salt and pepper.
  • Now add garlic cloves and toss them in too.
  • Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."
  • When it's done, take it out of the oven--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts or almonds (I threw them on with the broccoli for the last 5 min or so to toast), and 1/3 cup of freshly grated Parmesan cheese. 

Categories: Vegetable 
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