While searching around for a broccoli recipe to share, I kept coming across reference to the best broccoli ever, aka magic broccoli, aka crack broccoli and so on. It appeared in so many places – it just could not be ignored.
Apparently the original recipe comes from Ina Garten, aka the Barefoot Contessa. I have enjoyed many of her recipes over the years for their seemingly simple yet always overwhelmingly wonderful results. Though I have yet to try this particular dish – I imagine it will produce rave results as suggested by the number of times it was re-blogged. Many of the bloggers adjusted the recipe successfully based on quantity of broccoli on hand. Below are the original measurements and directions – adjust as needed.
4-5 pounds broccoli
4 garlic cloves peeled and thinly sliced
Good olive oil
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
⅓ cup freshly grated Parmesan cheese
1. Preheat the oven to 425 degrees F.
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.
3. You should have about 8 cups of florets.
4. 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.
5. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
6. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice and Parmesan.
7. Serve hot