"You preheat the oven to 220C.
Take broccoli - just two large bunches, cut into florets (but relatively big ones.)
Here’s the key: if you wash them - dry them THOROUGHLY.
I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.”
By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.
Now, it’s easy.
Put the broccoli on a cookie sheet.
Toss with olive oil, salt and pepper. (5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.)
Now add 4 garlic cloves that are peeled and sliced 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.
I shook the pan around a bit as it went, but not sure that’s necessary.
When it’s done, take it out of the oven–and here’s where it gets really good–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 (I left those out),
- 1/3 cup of freshly grated Parmesan cheese.
She also has you add 2 Tbs julienned fresh basil, but I left that out too.
You won’t miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life.
I guarantee it; you will go ga-ga over it. I’m so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch.
Broccoli for lunch?
After trying this, you’ll never want to eat anything else for breakfast, lunch or dinner ever again."
Similar recipe:
- Creamy Kale Soup.
- Kale Chips with Sea Salt & Smoked Paprika.
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