Roasted Broccoli and Parmesan topping

Category, DifficultyIntermediate

Yields6 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 1.8 - 2.2 kg broccoli
 4 garlic cloves, peeled and thinly sliced
 olive oil use a very good one
 1 ½ tsp salt
 ½ tsp freshly ground black pepper
 2 tsp grated lemon zest
 2 Tbsp freshly squeezed lemon juice
 3 Tbsp pine nuts, toasted
 ⅓ cup freshly grated Parmesan cheese
 2 Tbsp julienned fresh basil leaves (about 12 leaves)

1

Preheat the oven to 220ºc.

2

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 the garlic on the broccoli and drizzle with 5 tablespoons olive oil.
Sprinkle with the salt and pepper.

3

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

4

Remove the broccoli from the oven and immediately toss with

1 ½ tablespoons olive oil,
the lemon zest,
lemon juice,
pine nuts,
Parmesan,
and basil.

Serve hot.

The Stalks
5

To utilise all of broccoli.Slice stalks thinly, spray with Oil microwave for 2 mins.

Top with sliced onions and tomatoes and herbs.

Sprinkle with seasoning mix and butter. microwave 1 min
serve hot

Ingredients

 1.8 - 2.2 kg broccoli
 4 garlic cloves, peeled and thinly sliced
 olive oil use a very good one
 1 ½ tsp salt
 ½ tsp freshly ground black pepper
 2 tsp grated lemon zest
 2 Tbsp freshly squeezed lemon juice
 3 Tbsp pine nuts, toasted
 ⅓ cup freshly grated Parmesan cheese
 2 Tbsp julienned fresh basil leaves (about 12 leaves)

Directions

1

Preheat the oven to 220ºc.

2

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 the garlic on the broccoli and drizzle with 5 tablespoons olive oil.
Sprinkle with the salt and pepper.

3

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

4

Remove the broccoli from the oven and immediately toss with

1 ½ tablespoons olive oil,
the lemon zest,
lemon juice,
pine nuts,
Parmesan,
and basil.

Serve hot.

The Stalks
5

To utilise all of broccoli.Slice stalks thinly, spray with Oil microwave for 2 mins.

Top with sliced onions and tomatoes and herbs.

Sprinkle with seasoning mix and butter. microwave 1 min
serve hot

Roasted Broccoli and Parmesan topping