At the farmers market this weekend, I found some really beautiful purple and green kale, which will probably find their way into some soup later this week:
There was also an abundance of broccoli — giant heads of it, and buckets of tender florets:
I received an email newsletter from one of the farmers market vendors raving about Ina Garten’s recipe for roasted broccoli. He wasn’t kidding — this is one of the best ways to prepare broccoli that I have ever tried. I never really thought of broccoli as addictive, but this put broccoli in a whole new light. The recipe below is adapted slightly from Ina’s recipe for Parmesan-Roasted Broccoli.
- 8 cups broccoli florets (from 2 large heads broccoli)
- 4 cloves garlic, peeled and thinly sliced
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons grated Parmesan cheese
- Juice of 1 small lemon
- 2 tablespoons pine nuts
- Preheat the oven to 425 degrees.
- Place the broccoli florets in a single layer on a large baking sheet. Sprinkle the garlic over the broccoli, drizzle with the olive oil, and toss together. 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.
- Remove the broccoli from the oven and transfer to a large serving bowl. Toss the broccoli with the Parmesan cheese, lemon juice, and pine nuts, and serve.
Tossed with garlic and olive oil and ready to go in the oven
Nicely browned
A squeeze of lemon, grated Parmesan, sprinkle of pine nuts, and voila!