PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- 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.
- 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.
ROASTED BROCCOLI WITH BRAZIL-NUT PESTO
Brazil nuts not only make a great pesto, they also add selenium, a cancer-fighting mineral, to this already healthful broccoli dish. This recipe was created by Melissa Clark, co-author of 17 cookbooks and her own cookbook, Chef Interrupted. MAKE AHEAD: The pesto can be refrigerated overnight. Bring to room temperature before using.
Provided by NcMysteryShopper
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 500°. In a mini food processor, combine the parsley with the Brazil nuts, water, tarragon, garlic and lemon zest and pulse to a coarse paste. Add 3 tablespoons of the olive oil and the Parmesan and process to a slightly smooth paste. Season with salt and pepper.
- On 2 large, rimmed baking sheets, toss the broccoli florets with the remaining 2 tablespoons of olive oil and spread in an even layer. Season with salt and pepper. Roast the broccoli in the center of the oven for 8 minutes. Switch the baking sheets and continue to roast for about 8 minutes longer, or until the broccoli is browned and crisp-tender. Transfer the broccoli to a platter, drizzle the pesto on top and serve.
Nutrition Facts : Calories 217.9, Fat 16.6, SaturatedFat 3, Cholesterol 2.2, Sodium 104.5, Carbohydrate 14.3, Fiber 5.6, Sugar 3.4, Protein 7.5
ROASTED BROCCOLI AND CARROTS WITH CARROT TOP PESTO
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds and some salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Drizzle with the Carrot Top Pesto.
- Place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted cashews and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined.
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