My Favourite Broccoli Recipe
This Roasted Broccoli is the best broccoli recipe ever.
About 4 1/2 years ago when I first saw this broccoli recipe, I tried it and I stated that this was the best broccoli I had ever tasted. I don`t take any credit for this recipe, it came from a very respected source RecipeTinEats which is hosted by a wonderful lady called Nagi, but I believe it was adapted from an original recipe by the great Ina Garten (The Barefoot Contessa) who I also have much respect for.
At present due to my accident I have to rely on someone doing my shopping for me, or giving me a lift when I feel up to it. This week here, the shops ar full of the most beautiful Broccoli at very reasonable prices considering the rising food prices we’re seeing at present. It was this that reminded me of this wonderful recipe. Do try it, I`m absolutely sure you`ll love it.
My Favourite Broccoli Recipe
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Ingredients
- 2 large heads of broccoli about 1 kg
- 2 cloves garlic finely sliced or minced
- 2 ½ tbsp olive oil extra virgin
- ½ tsp salt adjust to your taste
- Black pepper
- Zest of half a lemon
- 1 tbsp lemon juice
- 2 tbsp parmesan cheese freshly grated , plus more for garnish
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat oven to 220C/425F (standard) or 180C/350F (fan/convection).
- Cut/break broccoli into florets and pile onto baking tray. (Note 2 re: stem)
- Drizzle all over with extra virgin olive oil, scatter with garlic, salt and pepper. Toss with fingers or tongs, then spread out over tray in a single layer (or toss in large bowl or ziplock bag).
- Roast for 20 to 25 minutes until the tips of the florets are slightly browned and crispy. The broccoli should be "tender crisp", meaning just cooked through, not soft and floppy.
- Remove from the oven and immediately drizzle over the lemon juice, zest, and parmesan. Toss quickly, transfer to serving plate and garnish with a bit more parmesan. Serve warm!
2. Broccoli stem - the thick stem that most people just discard actually has terrific flavour, just like the small stem on each floret. Just peel the outer layer - vegetable peeler or stand it upright and use your knife - then chop and use in this recipe or another recipe. I stockpile things like this and end up using it in a Fridge Forage recipe t something I do every week! Stir fries (cut into batons), finely dice and use in soups, fried rice, casseroles or even hide them in things like pasta sauces.
Category: Recipes, Vegetarian,, Vegan & Free From
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Hi Sushila, Thanks for your feedback and the start rating. It’s certainly my favourite Broccoli recipe too.
My husband made this recipe but alas forgot to add the lemon and parmesan at the end (which obviously wasn’t the recipe’s fault)! But even without those, the roast broccoli was still really nice, at least 4-star nice, so I could imagine with the lemon and parmesan, it would definitely reach a 5-star level of deliciousness. After having broccoli this way, I don’t think I’m going to have it plain boiled or steamed ever again!
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