Today's Obsession: Recipe Review of Parmesan Roasted Broccoli

Yes, I know. Roasting vegetables is an Autumn activity. But it's spring here in the Northeast, and that means we're still chowing on veggies shipped in from warmer climates. So until the summer brings me super fresh local produce, you'll have to endure my latest roasting obsession: Broccoli

You can blame the Barefoot Contessa for this latest iteration of roasted veggies. I saw her recipe for Parmesan-Roasted Broccoli and I was firing up the oven within minutes. Of course, I had to make a few adjustments to ease the fat, but I think this dish turned out amazing.

Making It

Another super easy recipe. Chop up the broccoli into reasonable pieces (a tad bigger than bite-sized). 

Spread it out on a pan, sprinkle it with sliced garlic, olive oil, and salt & pepper. I had to watch the olive oil, it's easy to go overboard and un-healthy your veggies. Pop it in a 400 degree oven, give it a stir after 7 minutes or so. Let it cook until the ends get a little crispy like so:  

While the broccoli is still warm, toss it with some toasted pine nuts (optional...best to limit since they run about 100 calories & 10 grams of fat for 2 tablespoons), chopped fresh basil, fresh grated Parmesan cheese (the fresher it is, the stronger the taste, the less you need to use), lemon zest, and lemon juice. 

Sounds a little fussy, but it's not. A few little additions takes this from your typical "meh broccoli" to something company-worth (if you're willing to share...I'm not). Plus broccoli is notoriously high in fiber. If you can't stand the though of eating these mini Godzilla trees (think about it), this recipe will really help make the veggie much more palatable with minimal effort.

 

And if you can start eating the broccoli covered in all these delicious accoutrement, you'll be eating it with just a few sprays of I Can't Believe It's Not Butter! in no time. Think of it like training wheels for vegetable haters.