This green vegetable is packed with bone-healthy vitamins like C, A, and K and can reduce the overall risk of cancer.
Roasting is the key here. Roasting sweetens the broccoli and you great caramelization with crunchy edges. It soaks up all that great lemon flavor.
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons grated lemon zest
2 tablespoons 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 stalks, leaving an inch or so of stalk attached to the florets. Discard the stalks. Cut the larger pieces of broccoli floret in half. 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 and broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with 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.
Lisa Lewis is the author of Healthy Happy Cooking. Her cooking skills have been a part of First Place for Health wellness weeks and other events for many years. She provided recipes for 14 of the First Place for Health Bible studies and is a contributing author in Better Together and Healthy Holiday Living. She partners with community networks, including the Real Food Project, to provide free healthy cooking classes.