This is one of my most tried and true recipes adapted from my girl, Ina. I almost didn’t include it because I thought everyone had seen this one…but then again…it’s so good that I had to. I assume any vegetable smothered in garlic, lemon zest and salty cheese would be good, but this one definitely does not disappoint!
Pecorino-Roasted Broccoli with Basil
Adapted from Ina Garten
- 4-5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- 2 tsp. grated lemon zest
- 2 tbsp. freshly squeezed lemon juice
- 3 tbsp. pine nuts, toasted
- ⅓ cup freshly grated Parmesan cheese, shaved
- 2 tablespoons julienned fresh basil leaves, about 12 leaves
- Extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper
Preheat the oven to 425° F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tbsp. olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 ½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.