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I like broccoli, usually I just microwave it. It is quick and easy and tastes fine with kosher salt added. Lately, I found myself bypassing the broccoli at the supermarket or local farm stand in favor of other vegetables.  Why was I avoiding broccoli?

I was bored with broccoli and besides microwaving it I did not have any other recipes for broccoli.  Maybe it was time I found some new recipes! A google search is always a good way to start, a visit to the Food Network website, also a good choice.  I also asked for recipes on my Boston Bakes for Breast Cancer Facebook page which went out on my Twitter account Boston_Bakes as well.

I roast many vegetables but never tried roasting broccoli. So I asked if anyone had any recipes for roasted broccoli!

Chef Barry Keefe from Bullfinchs in Sudbury sent me a comment on my Facebook page  “Try drizzling olive oil and roast for about 20 min 350 degrees. Then add kalamata olives and crumbled feta. Very yummy.”   Barry was right!  It was very yummy and easy! I will make it again!

I also needed a recipe without cheese because for the Jewish Holidays, I did not want to mix meat and dairy.   Through a google search I found a recipe for Parmesan-Roasted Broccoli by Ina Garten on the Food Network’s website.  After reading the recipe, I was confident that if I left out the cheese, the recipe would still work!  The recipe was terrific and so were the compliments.  The broccoli was wonderful hot and equally good cold.  The lemon zest and juice added after the broccoli was cooked added just the right flavor! Next time I make the recipe I will try adding the cheese to see which way I like it better. With cheese or without, you won’t be disappointed with this recipe.

So now I am not bored with broccoli and can’t wait to make both of these recipes again!  Try them and you won’t be bored with broccoli either!

Parmesan-Roasted Broccoli


  • 4 to 5 pounds broccoli
  • 4 garlic cloves, peeled and thinly sliced
  • Good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves)


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 the garlic on the 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.

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