Garlic Olive Oil Parmesan-Roasted Broccoli Recipe
- 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 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.
Mediterranean Israeli Couscous Salad with Lemon Olive Oil RecipeRated 5.00 out of 5Read more
Greek Lemon Oregano Roasted Potatoes with Organic Extra Virgin Olive Oil RecipeRated 5.00 out of 5Read more
Hot Pepper Infused Olive Oil French Fries RecipeRated 5.00 out of 5Read more
Orzo Salad with Lemon Olive Oil and Pine Nuts RecipeRated 4.00 out of 5Read more