This recipe has been making the rounds on Pinterest so of course, I had to put it to the test. Is this really the best broccoli of my life? I mean, that's a really tall order...
Let me first back up and say that we don't eat a lot of broccoli. First, I have Crohn's disease and most of the time can't eat fresh veggies or fruits. I can eat them in small quantities right now but that comes and goes. Secondly, Jason thinks broccoli is tolerable in one form: smothered in processed cheese product.
As you know I'm a huge fan of processed cheese product but I do think taking a fresh healthy vegetable and covering it in cheese is a special treat - not a way to eat a vegetable on a regular basis. Therefore, I don't make it often.
I like broccoli in any form and I love all things roasted so I had a feeling this recipe would be a total win for me. Jason, however, was the mystery player. Would it really beat out Velveeta for the best broccoli of his life?
1. It IS tasty. Very tasty, actually. Lemon + cheese + roasted anything = yummy.
2. It's very simple to make.
3. It's addictive (I had to put it out of sight before I ate too much. See note above about Crohns)
4. It's my new favorite way to eat broccoli. Even above smothered cheese broccoli.
5. It's not Jason's favorite broccoli. He tried a bite... but that's the extent of it. More for me!
Give this method a try and see what you think. Is it the best broccoli of your life?
The Best Broccoli of Your Life
2 heads of broccoli
4 garlic cloves, peeled and sliced
1/3 cup grated parmesan
3 tbs toasted pinenuts (optional)
Preheat oven to 425.
Cut the broccoli into florets (larger is better) and lay them on a baking sheet lined in foil. Make sure your broccoli is totally dry so it'll brown well. Toss with a few tablespoons of olive oil, salt, and pepper (just eyeball the salt and pepper). Add the sliced garlic to the pan.
Roast for 20-25 minutes, or until browned and crispy.
When finished, zest a lemon over top then slice the lemon and squeeze the juice over top. Add 1.5 tablespoon more olive oil and toss with grated cheese and pinenuts (if using).
Source: Amateur Gourmet