Today we’re revisiting Ina Garten’s Parmesan-Roasted Broccoli – a dish I haven’t made since the very early days of this project, and I honestly can’t figure out why. Maybe it’s because Julia Turshen’s lemony, caper-studded version became our go-to (we almost always have those ingredients on hand). But I’m so happy to welcome this one back into the regular rotation.
Broccoli florets are tossed with olive oil, salt, pepper, and whole garlic cloves, then roasted until tender with those irresistible browned, crispy edges. Straight out of the oven, everything gets tossed with lemon zest and juice, pine nuts, freshly grated Parmesan, and torn basil. The lemon brightens and sharpens, the pine nuts add a buttery crunch, and the Parmesan brings that salty, savory umami that will have you sneaking bites off the pan before dinner.
Simplicity at its best – exactly why Ina recipes earn their place on repeat.
Book: Back to Basics, page 172
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: Parmesan
Recipe on BarefootContessa.com
