by Kayb
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Kayb's Notes:
2 bunches broccoli, florets only Ask a question about this ingredient
4 tablespoons extra virgin olive oil Ask a question about this ingredient
1/2 cup pecan pieces Ask a question about this ingredient
juice and zest of one lemon Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
1/2 cup freshly grated parmigiano reggiano Ask a question about this ingredient
Separate broccoli florets into bite-sized pieces. Toss with olive oil and spread on baking sheet. Roast at 400 degrees for about 20 minutes, until brown in a few spots.
Ask a question about this stepRemove to a bowl and toss with remaining ingredients. Serve immediately.
Ask a question about this stepI love broccoli cooked this way - I usually do a mix of broccoli and cauliflower - yours is much "fancier" than my version - I just toss the veg. with olive oil, kosher salt and freshly ground pepper and roast it for 15 minutes - then we devour it!
Yum, yum, yum. So simple, so beautiful. I'm making this tomorrow night -- to serve with Merrill's meatloaf! Honestly, if this site keeps going at the rate it's been, I'll never need another cookbook again!
Thanks. It's just SO easy and really the best cooked broccoli I've had.
Amanda is a co-founder of Food52.
Yum! I will be making this at Thanksgiving since my five year old daughter is boycotting green beans, any dish with corn, sweet potatoes and yams (thankfully, she requested broccoli, tomatoes, and lima beans).