Roasted Broccoli
The Barefoot Contessa Strikes Again
Ina Garten (The Barefoot Contessa) has lots of fans. But some of her recipes have fans as well, i.e., Roasted Broccoli from her cookbook Back to Basics. What is it about this simple recipe, that causes vegetable-hating, grown men to gobble down the toasty, green dish?
My Granddaughter’s Favorite Vegetable
Even finicky children find Roasted Broccoli to be a veggie lullaby. How can this be? It doesn’t even have butter on it, for heaven’s sake! The broccoli is merely sprinkled with olive oil, topped with garlic slivers, salt and pepper and left in a hot oven for nearly a half hour.
When the florets becomes a bit charred, they get another dash of olive oil, a bit of lemon juice and zest, toasted pine nuts, and a dash of fresh Parm and basil. That’s it.
Much Praised
Roasted Broccoli with Parmesan
Confessions of a Confirmed Broccoli Hater
I read a number of reviews before I first made this dish. Some readers left out the pine nuts or subbed another variety. Others lessened the lemon juice.
Nearly all complained that the garlic burned. Still they would make the recipe again (with a more watchful eye on the garlic). Some even said they’d request the dish at their last meal!
A Sample Comment
I am 44 years old, and a professed broccoli hater. Until today, had never eaten more than a single floret of broccoli in one sitting. Last week, I made a request of my Facebook friends, to give me recipes that would make me love broccoli. This was the one I chose from the bunch.
I made 1/4 recipe because I was cooking for myself, and just polished off the entire plate! I am sincerely speechless.
Amazing!
After reading the online comment, I headed to the store for a head of broccoli.
Since then I’ve made the dish a number of times. (Ina also offers a simple treatment for whole Brussels sprouts: a shellacking with oil, salt and pepper.) Then they go into the oven for 30 minutes at 400 degrees.
Serve either recipe with kudos to the Barefoot Contessa. Video here. Recipe here.
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