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Name: Parmesan Roasted Broccoli
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 to 5 pounds broccoli; 4 garlic cloves peeled and thinly sliced; Good olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 teaspoons grated lemon zest; 2 tablespoons freshly squeezed lemon juice; 3 tablespoons pine nuts toasted; 1/3 cup freshly grated Parmesan cheese; 2 tablespoons julienned fresh basil leaves (about 12 leaves)

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INGREDIENTS

4 to 5 pounds broccoli
4 garlic cloves ; peeled and thinly sliced
Good ; olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts ; toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves ; (about 12 leaves)

Servings

INSTRUCTIONS

Preheat the oven to 425 degrees 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 tablespoons 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 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

NOTES

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Parmesan Roasted Broccoli

4  to 5 pounds broccoli 
4  garlic cloves peeled and thinly sliced
  Good olive oil
1 1/2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
2 teaspoons grated lemon zest 
2 tablespoons freshly squeezed lemon juice 
3 tablespoons pine nuts toasted
1/3 cup freshly grated Parmesan cheese 
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425 degrees F.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 6 Servings

Calories: 152
Calories from Fat: 138 (91%)

Amt Per Serving		% DV

	Total Fat 15.3g	20 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 2.2g
Cholesterol 4.9mg		2 %
Sodium 667.1mg		23 %
Potassium 38.9mg		1 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.6g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 152

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