Up until this recipe, I kind of only enjoyed broccoli in two forms- either slathered in sugary sauce form Chinese takeout, or when prepared by a friend of mine down in DC. She’d host dinner parties and often make broccoli. I have no idea what she did, but it was always so good (hmm sorry I can’t be of more help there). But then. But then came this recipe. One of those why have I waited this long to make this recipe kind of recipes. It’s easy and delicious- the level of delicious where I want to eat an entire pan of roasted broccoli myself. I’m pretty sure it’s the lemon juice and zest which seals the deal here, and the way the broccoli and its leaves gets slightly charred- completely irresistable. You want a nice al denté bite to the broccoli, so when it gets around the 20 minute mark of roasting, test it by pushing a knife or fork into one of the stalks- it should resist a bit. Also, if you’re using tiny broccoli florets, the cooking timing will likely be much less- I recommend checking after 15 minutes or so of roasting.

I know it’s Monday and I just showed you broccoli, but I assure you it is that good. Promise. Now let’s get to it!

Channeling-Contessa-Roasted-Broccoli-1 Channeling-Contessa-Roasted-Broccoli-3

Parmesan Roasted Broccoli from Ina Garten’s Back to Basics
Makes 6 servings

  • 4 to 5 pounds broccoli
  • garlic cloves, peeled and thinly sliced
  • Good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves) (I made it once with basil and one without- I’d say it’s optional)

Preheat oven to 425°.

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. 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 on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. While the broccoli cooks, place the pine nuts in a small frying pan and cook over medium heat, stirring until lightly browned. Set aside.

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.

    • Clara

      Hi Rachel! I think you have a few options- you could do without nuts in general, or you could do something like slivered almonds or chopped hazelnuts. The hazelnuts would be delicious… I may have to try that myself!

  1. I have all the ingredients on hand, and I just acquired some broccolini, so I’m going to try this method. Can’t wait to vary it up a bit!

  2. I published this recipe a while ago because I was - like too - fascinated by how good it was! I didn’t like broccoli at all, before I tried this recipe.
    As for the first comment - I never use pine nuts, but peanuts (unsalted) instead and it’s delicious.

  3. La Torontoise

    Great idea! Sounds simple, healthy and delicious. I have never rosted brocoli before, would love to try out this method. And I have all the ingredients, will do it tonight!!

  4. I always roast my broccoli! It comes out delicious. I’ve been dying to try this recipe for awhile. Her roasted cauliflower recipe is great too.

  5. Ever since I first roasted broccoli, it’s the only way I will eat it! So delicious, even with just olive oil and salt and pepper, but I love the additions of the lemon and parmesan here. And the garlic - what isn’t made better by garlic?

    • La Torontoise

      Amanda, I adore garlic!! Sometimes I have the feeling that I cook garlic with X (be it zucchini, spinach, etc), and not X with (a little bit of) garlic:-)

      I did this salad, never roasted broccoli before; was fantastic!!

  6. Emily

    I never like broccoli, until I made this recipe! I make it all the time, and it pairs nicely with Barefoot Contessa’s Panko Crusted Salmon (How Easy Is That? cookbook). So good!

  7. when i saw your instagram i KNEW you made ina’s roasted broccoli. love this recipe, it’s such a step up from steamed. :)

  8. Pingback: Life Lately | Channeling Contessa

  9. Rachel

    I’m staying at my brother and SIL’s house, dog-sitting and visiting family. My brother has a patch of broccoli growing out back. Will have to try this recipe and see if I can get my Dad to like broccoli. Thanks!

  10. Kirsten

    This is a great recipe. I make it every week for my husband to eat when he comes home late and doesn’t want a meal. He loves it.

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