yeah, that’s what it said on Pinterest, months ago, when I pinned this recipe. I tried it tonight. It’s fabulous. Steve loved it, too, and he’s been on one of his goofy diets again, so if he eats it, you know it’s weight-friendly.
The author on the blog where this recipe comes from, The Amateur Gourmet, gives credit to the Barefoot Contessa for this recipe, but I couldn’t find it on her site. So I’m giving you the Amateur Gourmet’s instructions…
- 2-3 lbs broccoli, florets only
- 5 tbs olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 4-5 whole garlic cloves, peeled
- 1 lemon, zested and juiced
- 1 1/5 tbs olive oil (yes, more)
- 1/3 c. parmesan cheese, shredded (not the powder stuff)
- 2 tbs fresh basil leaves, julienned
Preheat oven to 425.
Cover a cookie sheet with foil (nonstick would be good). Toss broccoli with oil, spread on pan, sprinkle with salt and pepper. Toss in garlic cloves.
Bake 20-25 min, or until crisp-tender and some edges are beginning to brown.
Remove from heat, put in a bowl. Sprinkle with zest, lemon juice, and oil. Toss. Add basil and Parmesan Cheese. Toss again.
Serve, and enjoy the deliciousness.