You know you've done something right with broccoli when the person you made it for describes it to someone else the next day as "better than biting into a steak."
Those were Craig's words and they were a marked change from the first words he uttered about the broccoli, before he bit in: "You made broccoli for dinner? Broccoli and sweet potatoes?"
Then he did bite in and his eyes lit up. "Oh my God," he said. "This is the best broccoli I've ever had in my life." Later he said: "If parents made this broccoli for their kids, kids wouldn't hate broccoli. They'd beg for it."
So what did I do to the broccoli to make it taste so good?
I can't take any credit. The credit goes to that formidable force in my foodie life; namely, The Barefoot Contessa. From the very beginning, when I used to go to book stores and copy recipes out of her books on little index cards that I kept in my pocket, Ina Garten's recipes have proved to be that perfect combination of simple yet sophisticated; she maximizes flavors in ways that are both ingenious and incredibly replicable. Anyone can do an Ina recipe yet when you taste the finished product, it doesn't taste that way; it tastes like it was made by a pro.
I'm going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. In the past few days alone, I've made her roasted pears with blue cheese and walnuts; her roasted sweet potato wedges (which I wrote about in the previous post); and from her "Parties!" book, her butternut squash soup and her roasted pork loin. As you can tell from these recipe titles, The Barefoot Contessa loves roasting.
Specifically, she loves roasting vegetables at a high temperature until they caramelize. That's the basic premise of most of her vegetable recipes in most of her cookbooks and that's precisely what makes her broccoli recipe the best you've ever had.
Normally, broccoli gets squishy when you cook it. Not this broccoli; it develops an amazing brown crust in spots. Then you toss it with lemon juice, lemon zest, and Parmesan cheese and you're in heaven.
Seriously, this recipe is so easy I can recite it without looking at the book. (Ok, I'm lying, I'm about to open the book just to double check....)
You preheat the oven to 425.
Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here's the key that she doesn't mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn't wash a chicken before putting it in a hot oven: "The heat kills all the germs," he said in his French accent. "If bacteria could survive that oven, it deserves to kill me." By that logic, then, I didn't wash my broccoli; I wanted it to get crispy and brown. If you're nervous, though, just wash and dry it obsessively.
Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."
I shook the pan around a bit as it went, but not sure that's necessary.
When it's done, take it out of the oven--and here's where it gets really good--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.
You won't miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life. I guarantee it; you will go ga-ga over it. I'm so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch. Broccoli for lunch? After trying this, you'll never want to eat anything else for breakfast, lunch or dinner ever again.
Related Posts:
Roasted Shrimp and Broccoli
Roasted Fennel
Roasted Parsnips
Roasted Cauliflower
Comments (152)
In the same way that people now realize that most problems with pets are the fault of the owner, so is the kids-vegetable conundrum often the fault of the cook.
Kids don't hate vegetables, they hate soggy, defrosted, flavorless GMO vegetables.
It's all relative: kids would also hate candy if it were full of snakes.
www.teaandfood.blogspot.com
Posted by Aaron Kagan | November 10, 2008 11:37 AM
This is also a great way to cook cauliflower. It was never one of my favorites until I started roasting it and then wow! yum!
Posted by Charlotte | November 10, 2008 11:43 AM
I LOVE roasted broccoli too Adam!! Its the ONLY way in my book to prepare it at home. And its even better if you get some real fresh ones from the farmers market!
Posted by Elizabeth | November 10, 2008 11:56 AM
It looks so good, I'm craving it now!
I wonder if that would work well with Romanesco cauliflower, too. After all, it would be a shame to take the coolest looking vegetable ever and turn it into mushy fractals.
Posted by Mel | November 10, 2008 12:37 PM
It looks so good, I'm craving it now!
I wonder if that would work well with Romanesco cauliflower, too. After all, it would be a shame to take the coolest looking vegetable ever and turn it into mushy fractals.
Posted by Mel | November 10, 2008 12:39 PM
This looks amazing. SO trying it tonight.
Posted by KatyBelle | November 10, 2008 12:59 PM
This looks amazing. SO trying it tonight.
Posted by KatyBelle | November 10, 2008 1:00 PM
Roasted veggies are my favorite--I just made a slew of them this way last night for dinner. I learned a tip from a chef friend that if you let your pan preheat in the oven so it gets scorching hot, and then toss the veggies on, you'll get maximum crispy/caramelizing for your buck. sometimes i even put the pan right on the floor of the oven. So good with brussels sprouts!
Posted by A Mouse Bouche | November 10, 2008 1:11 PM
I didn't know I was a Barefoot Contessa desciple, but I also think roasting vegetables is the way to go! For me, it started with asparagus, which is absolute heaven roasted and sprinkled with parmesan (or better yet, with pancetta wrapped around them). Broccoli is a close second on the list (and ditto the previous comment on cauliflowers!). If you are still trying to feed your kids mushy boiled vegetables, then you have to give this a try.
Posted by Alan | November 10, 2008 1:16 PM
Adam, so glad you found roasting veggies. I do this all the time, Ina's broccoli was one of my first attempts. I now have at least 20 versions. Sometimes insteat of Parmesan I use the zest mixed with more raw garlic, parsley and toasted bread crumbs. Very yummy! Also for clients who like a kick I've used crushed red pepper along with the garlic and a dash of cayenne in the olive oil makes it very interesting!
Posted by Chef Jimbo | November 10, 2008 1:23 PM
Roasted broc and cauliflower are kick ass. But Adam, I wash vegetables to get rid of chemicals and dirt as much to get rid of "germs." A quick rinse followed by a spin in a spinner or a few minutes to let it air dry should be all you need.
Posted by Grubbjunkie | November 10, 2008 2:27 PM
I'm a big broc fan but have never tried it roasted. I have a recipe for roasted cauliflower with a brown butter sauce...mmm, it is delish!
Posted by Karen | November 10, 2008 3:42 PM
Adam,
I have roasted cauliflower and brussel sprouts (my kids new favorite - they would NEVER have eaten BSprouts before) but not broccoli...This is going on the family rotation this week. Thank you!
Posted by Frances | November 10, 2008 4:17 PM
Adam,
I have roasted cauliflower and brussel sprouts (my kids new favorite - they would NEVER have eaten BSprouts before) but not broccoli...This is going on the family rotation this week. Thank you!
Posted by Frances | November 10, 2008 4:19 PM
Adam,
I have roasted cauliflower and brussel sprouts (my kids new favorite - they would NEVER have eaten BSprouts before) but not broccoli...This is going on the family rotation this week. Thank you!
Posted by Frances | November 10, 2008 4:19 PM
I might just have to fix this for dinner as well! Afterall, it's "Meatless Mondays" right?
Posted by Erin | November 10, 2008 4:36 PM
Looks delicious. Just to let you know about washing broccoli - it's still smart to wash it to remove pesticides, but you're right about the bacteria not surviving the oven.
Posted by Jebediah | November 10, 2008 5:57 PM
Looks delicious. Just to let you know about washing broccoli - it's still smart to wash it to remove pesticides, but you're right about the bacteria not surviving the oven.
Posted by Jebediah | November 10, 2008 5:58 PM
If you buy organic, you don't have to worry about pesticides. Sure it's more expensive, but if it means no more mushy broccoli, it's probably worth it.
Posted by Megan | November 10, 2008 7:05 PM
If you buy organic, you don't have to worry about pesticides. Sure it's more expensive, but if it means no more mushy broccoli, it's probably worth it.
Posted by Megan | November 10, 2008 7:05 PM
So is the broccoli still crunchy? I like the flavor of most vegetables, but I can't stand the crunch of them and how they chew up in my mouth. I have to eat them boiled soft or I'll gag. It's weird.
This recipe sounds like it's simple and healthy, and I need both of those being a college student. :)
Posted by Heidi | November 10, 2008 7:43 PM
I roast my veggies alot also or saute' them in olive oil and garlic..I also like to make a pouch w/ aluminum foil and spray it w/ nonfat spray and throw a medley of vegetables in w/ garlic, basil and onion, and bake until brown, I use a fork to poke holes in the top and shake it while roasting. using creativity and your taste buds and you can fix it however you like.
Posted by Carol | November 10, 2008 8:20 PM
chicken isn't sprayed with pesticides
Posted by mat | November 10, 2008 8:43 PM
chicken isn't sprayed with pesticides. There is no mention of organic in the recipe.
Posted by mat | November 10, 2008 8:44 PM
I am still stuck on the title! I will have to make this - yum!!!! I love pine nuts tooooo...
Posted by thepinkpeppercorn | November 10, 2008 9:14 PM
mmm I've been roasting broccoli for about 3 years now and it's awesome. When I was broke and in college I would buy bunches of it and roast it and eat it for days on end. So delicious, but all the fibre certainly does a number on your insides if you eat an entire bunch for a meal....TMI?
Posted by Caz | November 10, 2008 9:20 PM
mmmm... I too am a fan of all things roasted. I love nrussel sprouts prepared in a similar way, but now I'll have to try broccoli.
Posted by ironstef | November 10, 2008 10:25 PM
This looks delicious! I'm going to go bake some right now. Thanks!
Posted by Katie | November 10, 2008 10:41 PM
Obviously this dish is about taste, but I have a heath question. Broccoli typically loses nutrients when boiled (rather than steamed) because they diffuse into the water they're boiled in and you hardly get as many. Does anyone know if roasting the broccoli does anything similar?
(I'm assuming it's similar to steaming in that anything in there that's damaged by heat is going to be damaged, but besides that it'll be delicious and nutritious... just with a bit of olive-oilly fat)
Thanks
p.s. broccoli is my favorite veggie! I'm always on the lookout for new recipes and the lemon juice seems like it will be amazing!
Posted by Erin | November 10, 2008 11:11 PM
Looks tasty, but like Erin, I suspect this technique pretty much destroys any nutrients in the broccoli. Apparently microwaving is the best way to preserve them.
Posted by Neil | November 10, 2008 11:24 PM
will this work w/ asparagus?
how would it work w/ brussel sprouts? big ones. would u have to cut them in half?
tia,
john
Posted by john | November 10, 2008 11:24 PM
That looks lovely ! I am glad you are bringing broccoli back baby ! But I can maybe challenge you to another recipe that is as tasty AND it saves way more energy (and hence our mother earth).
Well, the secret to saving energy is that I cook in on stove top, and from start to finish, it takes about 15 mins:
Warm about 2 tsp oil (not olive oil, but something neutral with higher smoking point: peanut/canola maybe). When the oil is free flowing (hence warm), add cumin and garlic pods. Add the broccoli florets and stir them and leave them alone for about 2-5 mins so that they brown on some sides. Add some chopped tomatoes and salt (and chili flakes if you fancy some heat). Cover and cook until the tomato is well incorporated and broccoli is cooked yet crunchy. This is a version of Indian home cooking (not the orange gloop stuff that is characterized as Indian in US. )
Posted by Zee | November 10, 2008 11:30 PM
I tried this tonight and it was soooo delicious and even crisp!
Posted by Jazzy | November 10, 2008 11:32 PM
Oops...by 'cumin', I meant 'cumin seeds' and not 'cumin powder'. The cumin seeds should sizzle when they are dropped in oil, but other stuff quickly so that the seeds don't burn.
Posted by Zee | November 10, 2008 11:39 PM
It definitely works with asparagus and brussel sprouts. super yummy. I also love barefoot contessa. I love her cookbooks so much I've given a good number of my friends her cookbooks as gifts.
I think people just need to learn how to cook veggies and kids would love them. I got lucky, my mom always cooks awesome veggies and thats why I love them as an adult.
Posted by melika993 | November 11, 2008 12:57 AM
I heart Ina. I have been holding off buying this book until Christmas, but think I can wait no longer. I'll test Craig's theory tonight to see if the kiddos will eat their broccoli, in fact beg for it. You, Craig and Ina will all garner saint status in my book if so.
Posted by saucymomma | November 11, 2008 7:39 AM
What out for the brown crusts.
Posted by Hilaire | November 11, 2008 1:27 PM
Dang. Wish I had this for last weekend - had to take a side dish to a shower, and it would have been perfect! (My roasted balsamic carrots were more than adequate, but this would have been far superior...)
Also, I almost bought Back to Basics at Costco today. Not sure why I didn't put it in the cart - maybe on my way home from work tomorrow!
In any case, this is going in my veggie rotation, for sure - along with that braised cabbage from a few weeks ago. I must have made that at least 3 times since - LOVE IT!
Posted by Addi | November 11, 2008 3:45 PM
That sounds fantastic. I'm definitely trying this tomorrow night.
Posted by John Madden | November 11, 2008 4:54 PM
Tasty!I think the lemon is the key part - lemon and broccoli seem to go so well together. I'm not sure I got the ratios quite right as I eye-balled it too, but I loved it.
Posted by Abbey | November 11, 2008 7:25 PM
I threw a couple chicken breasts on the sheet with the same seasonings and it was a great success. So easy too!
Posted by tim | November 11, 2008 9:46 PM
I just cooked it. It was ... underwhelming. You are a way too good salesman.
Posted by bb | November 12, 2008 8:01 AM
I made a very similar broccoli, except that it didn't call for any cheese and you can make it right on the stove top. It was absolutely wonderful because it gets that nice brown crust. And I had also never had broccoli with lemon juice on it, and it turns out that that flavor combination works really well!
http://megan-deliciousdishings.blogspot.com/2008/08/immediate-inspiration-broccoli.html
Posted by Megan | November 12, 2008 9:06 AM
Will be trying this one for the kids.
Posted by UK Foodie | November 12, 2008 2:04 PM
I made this tonight and it was absolutely amazing. It went perfect with my chicken with lemon thyme gravy and roasted red potatoes. WOW! I will definitely be making this again. thanks for the post!
Posted by Irene | November 12, 2008 7:33 PM
My girlfriend and I made it this afternoon, and I am afraid I have to agree with bb. You are the best salesman around, but this was underwhelming at best. Thanks for the recipe though!
Posted by mcp | November 12, 2008 9:32 PM
i made this for dinner just now, with the pine nuts but without the lemon zest {too lazy} or the extra dollop of oil {too fattening} or basil {none to be had at the greenmarket}.
it was, i must say, pretty much the best broccoli i've ever had. delicious! thanks for the recipe!
Posted by cybercita | November 12, 2008 10:02 PM
Oh. My. God. I made this last night (without the basil, it seemed like overkill). It was glorious. The absolute best. I think I ate about 3/4 lb. broccoli myself, and my boyfriend ate about 1 lb. Thank You!!!
Posted by Laura | November 13, 2008 2:51 PM
Oh. My. God. I made this last night (without the basil, it seemed like overkill). It was glorious. The absolute best. I think I ate about 3/4 lb. broccoli myself, and my boyfriend ate about 1 lb. I am eating leftover broccoli as we speak! Thank You!!!
Posted by Laura | November 13, 2008 2:55 PM
Made this last night and, no big surprise, it was FANTASTIC! My only error was that I didn't make enough. I made it as a side along with a Spanish chicken and rice dish for my bf and I, so I figured one smallish head of broccoli would be adequate. I was SO WRONG! We could have eaten three times that.
Off to the store now to buy more broccoli and gorge myself on it.
Posted by Jessica D | November 13, 2008 3:13 PM
That was scrummy! I forgot to add the garlic though, but dead quick and dead tasty!
Posted by Ben | November 13, 2008 3:35 PM
Had roasted brussles sprouts last night. Roasted is awesome! Eggplant...mmmmmm
Posted by Rudi | November 13, 2008 3:47 PM
Had roasted brussles sprouts last night. Roasted is awesome! Eggplant...mmmmmm
Posted by Rudi | November 13, 2008 3:48 PM
Yummy. I can't wait to try this. Broccoli is one of my favorite veggies. Those sweet potatoes look delicious too.
Posted by Foodaholic | November 13, 2008 9:04 PM
Sounds like a great recipe to try since my 4-year old just decided she love broccoli. I actually just wrote about it in my new blog/website: http://5starfoodie.com
Posted by Natasha | November 13, 2008 10:27 PM
ya know I've roasted all kinds of veggies with olive oil, s&p and love them. Did I ever once consider broccoli? Nope. I love it! Thanks for bringing this one to our attention. Bet ya never thought a post on broccoli would be so well received, huh?
Posted by Danielle | November 13, 2008 10:48 PM
Wow! the broccoli really looks sooooooooo delish. I can't wait to try this.
Thanks for sharing the secrets :)
A blogger next door.
Posted by lovefrom1stbite | November 14, 2008 9:19 AM
Gorgeous. And I agree with the other commenters: There is nothing wrong with vegetables...there is something wrong with the way we cook them. Properly cooked vegetables are a delight and I'd argue that they have far more complex flavors than meat.
Great post!
Posted by Lainie Petersen | November 14, 2008 1:34 PM
Oh, baby! Yeah! That's exactly what I do with cauliflower and Brussels sprouts...sometimes at the same time! Never thought to try it broccoli! Can't wait ti try!
Posted by missbhavens | November 14, 2008 4:31 PM
yummy, but too salty! I'll try it again but with a fraction of the salt
Posted by shepsters | November 14, 2008 7:30 PM
"Kids don't hate vegetables, they hate soggy, defrosted, flavorless GMO vegetables."
It's hard to separate the two, but the factory (not family) farmed factors in more than the GMO.
Posted by Chris | November 14, 2008 8:34 PM
I never imagined asparagus would come out anything but tough if roasted, but its another veggie that tastes amazing that way. Cut up some asparagus, red or yellow bell peppers, red onion, zucchinis, yellow squash. toss it with some olive oil, salt & pepper (I use a curry + salt mix) and put it in a 400 F oven for 30 - 40 minutes. Watch it towards the end as you want browned bits, not blackened bits. This is carmelization at its best!!!
Posted by Andy | November 14, 2008 9:22 PM
I have been roasting broccoli with olive oil, lots of fresh ground black pepper, plenty of garlic, and salt for a while now and we love it. It always seems I can never make enough. I tried using thawed frozen broccoli once(it was all I had) and it didn't work nearly as well.
Posted by Sonya | November 14, 2008 11:26 PM
My boyfriend absolutely hates broccoli. I made this tonight and he loved it! He realized tonight that he actually loves broccoli, just hates poorly cooked broccoli. Great recipe - we're going to have this again Sunday. Thanks :)
Posted by Jessica | November 14, 2008 11:49 PM
It sounds very tasty. I may try it.
Posted by SRS | November 15, 2008 12:59 AM
Hey, that looks like a pretty sweet meal :)
Broccoli has to be crispy in my opinion though, the number of times I have been to a resteraunt to have my tastebuds assailed by some wilted broccoli is amazing!
Mind if I use this recipe on my friends website? http://www.myveganplanet.com ?
Posted by Oli | November 15, 2008 9:38 AM
okhere is my question. How does the garlic flavor get into the broccoli if all you do is throw cloves in along side, and not fully incorporated with them? You didnt tell us how much zest of lemon to use... or how much lemon juice either. sounds good, but unless I know those things I wouldn't even try this.
Posted by Scott McElvany | November 15, 2008 12:07 PM
I've been roasting veggies for awhile now,
just about all of them (except lettuce).
have you tried it with brussels sprouts?Unbelievable, and with kale,too. When I'm
feeling a bit lazy, I dress them with
Newmans Own Lite Sesame Ginger Dressing
forget the meats and potatoes,I'll just take a big bowl of green stuff!
Posted by SKitty | November 15, 2008 1:38 PM
Gritty dirt - it can easily get trapped in the florets. If you don't wash them you can bite down on grit. It can ruin a dish. That's one of the reason you wash vegetables. Especially ones with a lot of nooks and crannys like broccoli, or leafy ones where the biofilm can cause grit to adhere.
Although it's amazing how clean most vegetables are that you buy. They wash them pretty heavily before shipping. Not like the old days where you needed to triple wash stuff like this before cooking.
Even if the vegetables are organic, you don't know what might have fell on them on the way to the store or in the store.
ANYWAY - had these before and they really are great. This posting inspired me to make them again and they are currently cooking ( post wash0 in my oven.
Posted by peteathome | November 15, 2008 3:44 PM
I made this for a friend Wednesday. But after I tasted one, I had a hard time saving the rest to share. Broccoli crack.
To the person confused about the garlic and amounts of lemon juice -- quit worrying. The garlic ends up infused in the broccoli as well as eaten directly with it. When you cut it thick it makes fantastic caramelized garlic chunks. And you put on as much or as little lemon as you like. It's cooking, not baking. You can't screw it up.
Posted by Ali | November 15, 2008 5:52 PM
Hi,
I have been meaning to make my family see (taste) the good side of veggies and this one caught my eye when I was searching for a good broccoli recipe for someone.
Tried this right now, and both my husband and son agree that broccoli never tasted better, plus, we will be having broccoli more often now.
Oh, I tried it with basil, pine nuts and low-fat cheddar cheese.
Thanks a ton!
Posted by Somaiya | November 16, 2008 1:58 PM
I love broccoli. Glad to see I'm not the only one.
Posted by Hyrum | November 16, 2008 5:15 PM
I'll have to try this. I don't wash to get rid of bacteria, I wash to get rid of any dirt and bug shit that might be on my vegetables.
Posted by Anonymous | November 17, 2008 10:16 PM
cooked this for lunch yesterday - no hyperbole, really was the best broccoli of my life. experimenting with other veggies today.
Posted by shehab | November 18, 2008 6:23 AM
I have done something similar with cauliflower but this sounds really simple and wonderful- I am headed for the produce aisle to get some broccoli!
Posted by Deborah Dowd | November 18, 2008 7:23 AM
We use a really similar recipe for brussels sprouts (without the garlic and cheese, though I'm sure that they would work nicely). In a weird role reversal, I used that recipe to convice my parents that brussels sprouts are edible.
Here's our version:
http://thirtyaweek.wordpress.com/2008/09/24/or-else-you-cant-have-any-dessert/
Posted by Phil | November 18, 2008 10:47 AM
Thanks for sharing! I went out and got some yesterday after stumbling upon this and I plan to try it tonight, but my mouth is already watering.
Posted by Sue | November 18, 2008 3:19 PM
Thanks for sharing! I went out and got some yesterday after stumbling upon this and I plan to try it tonight, but my mouth is already watering.
Posted by Sue | November 18, 2008 3:20 PM
Okay...it's hard for me to see what all the fuss is about here. My mother has been making broccoli like this forever - we eat it about twice a week. Don't get me wrong, I love Ina Garten and watch her almost religiously, but this recipe is REALLY basic. I don't understand how this kind of preparation of a vegetable doesn't just come naturally to most people.
Posted by Melissa | November 18, 2008 3:25 PM
Made this last night - nobody cared for it, including me.
Posted by Diane | November 18, 2008 7:19 PM
When I moved into my new condo, I only bought 3 roasting pans and one large commercial saute pan. This is the ONLY way I cook all my vegetables (green beans, brussel sprouts, etc.) and virtually the only way I cook period. This is the best way to get the most out of the vegetable for nutrition and natural flavor. To steam/boil/microwave a vegetable is absolutely disgusting - and that's why most people do not eat enough fresh produce.
Posted by Lori | November 19, 2008 1:29 PM
Looks very nice - look forward to trying it.
Who washes chicken before roasting it?
Posted by Rob | November 19, 2008 1:53 PM
Yeah?
Like, this is the way to cook floretville veggies like caulis and brocs, or any vegetable for that matter.
So what's the big blogging deal?
How about some really groundbreaking gourmet food discovery? I mean, really.
(I love Ina too, her ice creams and party stuff are awesome.)
Posted by taboulleh baby | November 20, 2008 3:29 AM
i am a real food lover and broccoli is my favourite vegetable.
this picture got me salivating.can hardly wait to try out this recipe.
let's hope it tastes as good as it looks.
www.aloeveradistributor.com
Posted by dee | November 20, 2008 6:50 AM
mmm..I am so craving that right now!
(Note for future: Don't read these posts until After lunch..)
Posted by Ahuva | November 20, 2008 8:04 AM
I'm surprised this recipe doesn't have the stick of butter Ina puts in everything else.
Posted by Frank | November 20, 2008 10:01 AM
I converted my hubby to liking brussel sprouts by roasting them with a bit of olive oil and black pepper. And we love to roast cubed root vegetables as a side dish at a meal.
Mary, mom to 10
Posted by owlhaven | November 20, 2008 10:33 AM
I need o try this one out some day....
Posted by Morten Pedersen | November 20, 2008 2:03 PM
To the snarkers above: cooking broccoli this way doesn't come naturally to me because my mother "cooked" vegetables from cans. I have converted myself to fresh but I just usually boil or steam it. It's wonderful that some of you people are so amazingly talented that this is a no-brainer, clearly the rest of us need a little help. It's not a crime to not know how to cook broccoli. A damn shame maybe, but not a crime.
Posted by Tracey | November 20, 2008 6:37 PM
To the snarkers above: cooking broccoli this way doesn't come naturally to me because my mother "cooked" vegetables from cans. I have converted myself to fresh but I just usually boil or steam it. It's wonderful that some of you people are so amazingly talented that this is a no-brainer, clearly the rest of us need a little help. It's not a crime to not know how to cook broccoli. A damn shame maybe, but not a crime.
Posted by Tracey | November 20, 2008 6:41 PM
With winter setting in, we are looking for more recipes that involve roasting so we have an excuse to sit in a warm cozy kitchen in the evenings :)
Posted by Martin | November 21, 2008 9:48 AM
It looks so good
Posted by Get free printable coupons | November 21, 2008 12:08 PM
Wow, I cant wait to make this for Thanksgiving. I am in charge of the vegetables and this is definitely going to be on the list along with Emeril'ls brussel sprouts with bacon and sour cream. His recipe is absolutely killer. I think Craft in Century City here in California has a version of it on their menu.
Robert
http://www.lapcfixer.com
Posted by Robert Portillo | November 23, 2008 4:02 AM
I made this a couple of nights ago. SHUT. UP. It seriously is the best broccoli I've ever had in my entire life. And I LOVE broccoli, so that's tough to do. I didn't use the pinenuts or basil either, and I'm not sure I will! The cheese and lemon were just superb.
Posted by My First Kitchen | November 23, 2008 6:16 PM
Variation on a theme -I followed the roasting directions for broccoli, carrots, and a quartered onion. I was out of garlic!? Skipped the pine nuts but did add the lemon, parmesan a basil. I planned on taking it to work for lunch for the short week. But, I had to try it, right? It IS the best roasted vegetable dish ever. I will follow Ina's recipe sooon, but on this cold Indiana Sunday evening, I'm very satisfied with my version. THANKS, ADAM! Happy Thanksgiving to you, Craig and all your families.
Posted by Jeanne | November 23, 2008 7:42 PM
I just made this and it was yummy. I'm not sure I love the lemon with the broccoli; next time I'm going to cut down on that but include the basil, but the roasting method is great. I'm also going to pop it back in the oven briefly after adding the cheese in the future, so it can melt. My lemon juice cooled the veggies down enough that it didn't melt just from the heat of the broccoli.
I wanted to try it with mizithra cheese, because that stuff it *amazing* on broccoli, but the store didn't have it. (I've only gotten it one time in a restaurant in Salt Lake City.) The parm is OK, but I am not a huge parm fan normally.
Posted by Alicorn | November 23, 2008 7:48 PM
I just made this and it was yummy. I'm not sure I love the lemon with the broccoli; next time I'm going to cut down on that but include the basil, but the roasting method is great. I'm also going to pop it back in the oven briefly after adding the cheese in the future, so it can melt. My lemon juice cooled the veggies down enough that it didn't melt just from the heat of the broccoli.
I wanted to try it with mizithra cheese, because that stuff it *amazing* on broccoli, but the store didn't have it. (I've only gotten it one time in a restaurant in Salt Lake City.) The parm is OK, but I am not a huge parm fan normally.
Posted by Alicorn | November 23, 2008 7:48 PM
I stumbled across this post last night, and thought it looked so good that I emailed the link to my sister, the family chef, asleep in the bed across the room. When I woke up this morning, she was roasting broccoli.
I've never had better breakfast broccoli.
Does life get any better than this?
Posted by Kate | November 24, 2008 3:37 PM
Holy smokes! I cannot wait to try this. Thank you for sharing it.
Posted by sassypriscilla | November 25, 2008 10:16 AM
This looks like such a healthy dish, I would love to make it tonight for dinner!!
Posted by Mattress | November 25, 2008 3:02 PM
I am planning on making this for our Thanksgiving dinner. Ina always talks about making things in advance, and I'll have to do that since I am travelling to our dinner.
Do you think this would do well made the night before and reheated?
Posted by Ellen | November 25, 2008 10:29 PM
OK, this really IS wonderful. I'm not a vegetable person, but this sounded so intriguing I had to try it. I bastardized it about every way you COULD and it still was so delicious I finished it all off myself. I used dried lemon rind, bottled lemon juice, and dried basil, and left out the pine nuts. I didn't add more olive oil at the end because there seemed to be plenty left (maybe I used too much to begin!). The only thing I'd do differently next time is to cut back on the salt -- to me, it seemed just a shade too salty. But my goodness, this is an absolutely wonderful way to eat broccoli and I am SO glad I found it.
Posted by Lynn | November 26, 2008 9:37 PM
OK, this really IS wonderful. I'm not a vegetable person, but this sounded so intriguing I had to try it. I bastardized it about every way you COULD and it still was so delicious I finished it all off myself. I used dried lemon rind, bottled lemon juice, and dried basil, and left out the pine nuts. I didn't add more olive oil at the end because there seemed to be plenty left (maybe I used too much to begin!). The only thing I'd do differently next time is to cut back on the salt -- to me, it seemed just a shade too salty. But my goodness, this is an absolutely wonderful way to eat broccoli and I am SO glad I found it.
Posted by Lynn | November 26, 2008 9:40 PM
What can i say..W O W
Best brocoli I've ever had, I'm certain I could eat this everyday for the rest of my life. I made this today for thanksgiving, only took a couple florets to hook everyone on brocoli. Its so healthy and simple and delicious! Everyone should try this
Posted by val | November 28, 2008 3:20 AM
Wow, thanks for the recipe! I loved broccoli before and I love it even more now (just had a whole tray of this stuff by myself)...looking forward to trying more recipes :)
Posted by Sofia | December 1, 2008 7:20 PM
This is a great recipe. Thanks for passing it on. I wasn't sold when I saw the broccoli come out of the oven, but after I tasted it I became a true believer. Makes me want to buy Ina's new book. Perhaps she should send some ad revenue your way?
Posted by mary | December 2, 2008 8:02 PM
Sounds good buuuuuuuuuuuuuut the best way to cook broccoli is a special stir-fry of mine.
Heat some oil, add garlic, before it browns add broccoli in small florettes, add a couple of spoons of sugar a good splash of soya sauce, stir fry until it is all coated.
Sweet, salty fresh and gorgeous!
Posted by Alan Donald | December 6, 2008 5:20 PM
Fabulous recipe - I am certainly going to try. One caveat though: I think all vegetables and meat need to be washed as thoroughly as possible - its not just the germs, nowadays food is loaded with pesticide and other chemicals - hope most of those will get washed off in clear running water.
Posted by Jaya | December 6, 2008 6:22 PM
I just made this dish, and OMG!
I am amazed at how delicious it is!
Thanks for the post!
Posted by April | December 7, 2008 1:28 PM
Chicken may have bacteria on it, but brocolli might have dirt and is sprayed with pesticides. I'm pretty sure the heat won't kill off those things. Always wash your fruits and veggies!
Posted by Jess | December 7, 2008 1:44 PM
What a creative way to cook broccoli. I've always been a fan of steaming it, but this is downright tasty!
Posted by FoodRenegade | December 11, 2008 6:04 PM
This will fit in perfectly with the theme of my food lens at Squidoo: Fall in Love With Broccoli.
Broccoli is one of the most misunderstood veggies. You've proven that it can be delicious. Thanks!
Posted by Seedplanter | December 17, 2008 12:54 AM
I LOVED THIS! To anyone who was lukewarm- remember to season well with s&p- that makes a huge difference.
I've now made it 3 times since I saw the recipe. The first time I made it with garlic, lemon, and cheese and my boyfriend fell over swooning. Then, I omitted cheese and added basil and have had it for dinner and brought it into work. Even a little mushy it's wonderful. Word to the wise, it's REALLY stinky at work (a little like ripe garbage), and co-workers will notice.
Posted by thejulia | December 17, 2008 7:05 PM
It was a BF Contessa evening at our place last night, tried out this broccoli and the ginger cookie recipes. Both were super yummy and will probably make repeat runs for Christmas. Thanks for posting these!
Posted by dawn | December 21, 2008 1:45 PM
Thank you for this. I've made this broccoli at least once a week since seeing this post in my news reader. For the first time in my life I've enjoyed broccoli and have actually started eating more veggies in general
Posted by vfettke | December 21, 2008 3:04 PM
This was AMAZING!!!!! We had some friends over for dinner last night, and I tried it. Everyone loved it! My husband is not a vegetable fan, but he devoured the broccoli like everyone else. :)
Posted by AlaskaTeacher | December 23, 2008 3:14 PM
Made this for dinner tonight - Everyone loved it, especially my wife. :) Thanks AG & BC!
Posted by Sam | December 25, 2008 7:47 PM
Made it for dinner tonight. Worked out great!!
Posted by Matt | December 27, 2008 11:23 PM
Made it for dinner tonight. Worked out great!!
Posted by Matt | December 27, 2008 11:40 PM
Adding this as an accompaniment to King Crab and Beef Tenderloin. Recession, what recession?
Thanks for sharing this recipe. She's always been so greedy, not sharing recipes through the T.V. network site that makes her lounging around the house possible.
Posted by Aled | December 31, 2008 6:08 PM
I just found your site recently...LOVE it. And this broccoli is AMAZING. I have made it for two different dinner parties now and my husband, who normally wouldn't touch broccoli w/a 10 ft. pole is begging me to make it daily! Thanks for sharing!
Posted by tammy | January 1, 2009 6:04 PM
Wow! Thank you so much for posting this recipe! I hate almost all vegetables. I can't say that strongly enough, and broccoli has always been on my do-not-eat list. But your recipe sounded so good in all other respects and was so different from all the other ways I've seen it done that I had to try it just to see, and it was DELICIOUS! Thank you for adding another veggie to my diet!
Posted by Courtney | January 7, 2009 2:01 PM
Broccoli is evil
Posted by dave | January 14, 2009 9:00 PM
Definitely use FRESH broccoli, not frozen, for this recipe. The frozen kind defeats the whole purpose of roasting. I imagine this would be a great recipe for fresh broccoli.
Posted by Natasha | January 16, 2009 4:51 PM
Writing the Barefoot Contessa's recipe onto notecards that you've smuggled into the bookstore? I'm one worse on you - I type the recipe into my cell phone. Everyone around me thinks I'm just texting a friend instead of stealing recipes. :O
As far as I can tell, all her recipes are on the Food Network's website, too.
Posted by Katie | January 27, 2009 9:03 PM
I love roasted broccoli and have been coooking it this way for years. I am surprised that people are only really starting to pick up on it now (meaning mid- to late-2000s), but I suppose that is what food trends are. Try adding some precooked bacon or Iberian ham (if you are feeling extremely decadent) and putting it over pasta with a light, lemon sauce. Cheers!
Posted by e-rock | February 6, 2009 8:02 AM
GOD I JUST LOVED IT!!
I also added a bit of piri piri for a bit of spice. Even my mum says I have outdone her on broccoli! YUM and thanks
Posted by Jason | February 7, 2009 6:12 PM
I just happened to stumble on this and you're right! I was drooling when I read the recipe. So I picked up the ingredients and tried it out with supper last night. It was wonderful! And my 14 year old daughter who has never ate broccoli in her life...loved it. Thanks for sharing!
Posted by Diana | February 10, 2009 9:59 AM
I read this last night and decided make it today for me and my roomate and all I can say is YUM YUM!!!! My roomate was so excited at how good it was that she just kept shaking her head and repeating that she's never had broccoli this good before. The flavors were bursting :) Thanks for sharing.
Posted by Val | February 12, 2009 6:49 PM
thanks for the roasting recipe, though i'm pretty late jumping the bandwagon. but i actually totally bastardized this recipe, asian style. sorry! tossed in dried chili flakes, sesame seeds, and whole garlic cloves. topped with some sesame oil once it came out. smells heavenly!
Posted by mina | February 13, 2009 9:22 AM
Thanks sooooooo much for this!
We have been guilty of cheese-saucing brocoli forever... the tossed parm feels right.
This is so good, I want to go home early, buy some
brocoli, and have dinner.
I will try the sweet potatoes next!
you rock.
Posted by sally | February 17, 2009 12:13 PM
Wow, I've been looking for a new way to do broccoli. It's not exactly my favorite food but I'm trying to make myself like it. Now I have no choice but to make this tonight. Thanks for writing about it!
Posted by Sarah | February 17, 2009 3:33 PM
I stumbled upon this recipe probably around Christmas time. I've made this broccoli about once a week since then. It's become one of my favourite things to eat (though I usually make it with chicken - I'll have to try the sweet potatoes sometime too), and my boyfriend loves it as well. And I didn't even use to like broccoli. Thanks!
Posted by Sarah | February 18, 2009 4:25 PM
I don't wash my broccoli because of the germs, I wash it because of all the shit they spray on it! :D
Posted by Jessica | February 25, 2009 11:32 AM
Came across this last month and made it last week. Absolutely delicious. I'm making it right now again for lunch. I don't think I'll eat broccoli any other way again (unless it's at someone else's house and I have no other choice). Next time I'm gonna toss in some cauliflower.
Posted by Spinster | February 25, 2009 2:07 PM
Forgot to mention - didn't use any pine nuts and since there was no fresh lemon, just used a little lemon juice. And no julienned basil leaves - got some Spice Classics basil leaves on hand instead. Still delicious.
Posted by Spinster | February 25, 2009 2:10 PM
Oh. My. God. I just made this, with the pine nuts & basil, and it was SO GOOD. I'm not normally a huge broccoli fan, and I don't really like lemon, but it all worked so well together! Thanks for sharing.
Posted by Morgan | February 28, 2009 12:29 PM
This was ABSOLUTELY the BEST broccoli my family and I have ever enjoyed!! My 6 year old daughter had 3 helpings!! I am going to make this over and over and over and over and OVER!
Posted by Anonymous | March 5, 2009 12:02 AM
I made this for dinner tonight. My fiance, who's a meat fiend, ate the broccoli before anything else.
I used lime juice instead of the lemon, because one of my room-mates threw my lemon out. It was sooooo amazing and tasty, will make again.
Posted by Emily | March 5, 2009 1:34 AM
I just made this for dinner - it was soooo delicious. I wish I had made more!
Posted by TLC | March 7, 2009 8:04 PM
That looks gorgeous. I often stir fry broccoli using the same flavors but roasting would be a nice change. Thanks!
Posted by Tracy | March 7, 2009 9:05 PM
I just tried this and it was soooooo good! I mean RIDICULOUSLY good. I have always hated broccoli with a passion, even though I can eat almost any other vegetable. You have saved me! Next time I'm going to try with the nuts and basil, but even without them it was amazing and SO easy to make. I think that's really what makes this dish so incredible. I had a chicked filet on the side and it was pretty awesome.
Posted by Chris | March 9, 2009 11:40 AM
OK. Broccoli, garlic, lemon, cheese and bake. And you were able to say that with 762 words. That is what's amazing.
Posted by Don | March 13, 2009 2:01 PM
It must make my dinner yummy, thanks for posting
Posted by webseowriters | March 16, 2009 8:06 AM
I made this tonight and it was the best broccoli ever! My son loved it.
*Karen - what is browned butter cauliflower recipe?
I make a curried roasted cauliflower that is super yum, just make a vinaigrette of olive oil, a little balsamic, salt, pepper and curry powder, then toss on cauliflower florettes and roast in 425 for 20 minutes, tossing/mixing half way through. Also use this on white sweet potatoes.
Posted by Yvette | March 16, 2009 11:00 PM
Stumbled upon this page right in time! I was making out my grocery list, and wondering what to make. Not only was this an easy creation, my husband took this as a side dish for the "Wild Game Cookout" tonight. Would I make it again? You bet!
Posted by LadyHawk | March 20, 2009 5:02 PM
hey, on your recommendation i made this dish and........it was great! i added to much lemon but, hey.
i also made up a dish to go along with it which was great. chopped up chicken fried with cajun spice, chilli flakes, peanut butter and honey. it was....surprisingly great!
cheers!
Posted by Tom | March 22, 2009 3:06 PM
Made this recipe the first time exactly as pictured (I had sweet potatoes that needed eating as well) and it was absolutely fall-over amazing. Since then I've pared it down to the basics-broccoli, garlic, salt, pepper, olive oil- and it's still amazing. Throwing in some thin-sliced carrots works well too.
Posted by Adrienne | March 26, 2009 2:54 PM
An FYI note for everyone who is rinsing their vegetables to get rid of chemicals/pesticides... you're wasting your water and your time. The pesticides sprayed on fruits and vegetables are waterproof. Else they'd wash off in the rain and be pretty darn useless. Unless you're using a vegetable/fruit wash like Veggie Wash (or making your own equally effective washing solution), or you're eating strictly organic, you're eating the pesticides on the skin. What's more? Even if you're using Veggie Wash, you're still eating the chemicals/pesticides that are inside the vegetable/fruit. The plants are sprayed even before the fruit starts maturing, of course. The flesh is permeated with it.
That said, broccoli is lovely roasted. :) It's great to see this post made so many people try it for the first time.
Posted by SL | April 5, 2009 3:10 PM
Best. Broccoli. EVER. Seriously, I will never go back. I LOVE THIS! My roommate who is vegan had it, I just didn't put the parm or basil. DELICIOUS!
Posted by Isabella | April 7, 2009 6:47 PM
This was awesome, I'll definitely be making this quite a few times in the future, but with about half as much oil, and only a pinch of salt if any...
awesome!
Posted by Rachelle | April 15, 2009 7:08 PM
I was just about to make this and then found that my garlic was moldy. :( How the hell did that happen!?!? It still tastes good, but I know it will taste much better with the garlic.
Posted by John | April 16, 2009 7:23 PM