+copy.jpg)
Preheat 425
4 to 5 pounds of broccoli (two large bunches), cut into florets (but relatively big ones.)
Wash and dry them THOROUGHLY. That is, if you wash them. If you're nervous that the oven won't bake any bacteria way, wash and dry it obsessively. (the difference is soggy broccoli or crispy broccoli in the end).
Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (The Barefoot Contessa says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but The Amateur Gourmet and I (Becky) just eyeball 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."
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, (I just sprinkle lemon juice over all of it - Becky) add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out - mee too - Becky), and 1/3 cup of freshly grated Parmesan cheese (Becky has used pre-grated and ground but grated is the best). She also has you add 2 Tbs julienned fresh basil, but I left that out too (mee too - Becky).
This broccoli is SO delicious! 
I'm going to try this. Yum. Do you think it is squash that's on the plate as well? I guess I could read through what the gourmet person says but does she say how she made that?
ReplyDeleteThey are sweet potatoes and the only reason I know that is because of what her husband said when he saw what was for dinner. "You made broccoli for dinner? Broccoli and sweet potatoes?"
ReplyDeleteAfter trying the broccoli he said, "This is the best broccoli I've ever had in my life." Later he said: "If parents made this broccoli for their kids, kids wouldn't hate broccoli. They'd beg for it."
I couldn't find a recipe for them at the Amateur Gourmet, that doesn't mean there isn't one there, though.
I did a search for Roasted Potato wedges and there are a lot of recipies out there. Just depends on what you want it to taste like. Some had cinnamon and cumin...others had rosemary. If you find one you like....post it!