This is an amazingly good broccoli dish that originates from Ina Garten, aka The Barefoot Contessa. I found it over at Amateur Gourmet. Ina Garten seems to be a big name in cooking over in the States, but none of her books is available in Swedish as far as I know.
This is a (for me) completely new way of cooking broccoli: roasting it in the oven, which makes it crunchy and flavorful. None of the off-putting squishyness of over-cooked broccoli, just good, concentrated flavor. The lemon juice, garlic and parmesan doesn't make things worse...
The first time I made this, I stayed close to the original. This time I needed to get rid of a big bunch of broccoli (I'm working elsewhere the coming week, and the only place that broccoli might go while I'm gone is into the trash, which is a waste, so I'm making lunch boxes), but I didn't have any pine nuts or basil, so I skipped those. It was good anyway.
I persuaded Markus to try a small piece, but he didn't like broccoli even in this fashion. Sigh. Well, more for me!
PS. Sorry for the crappy picture, I took it straight into the lunch box in bad lighting.
The best roasted broccoli
adapted from Ina Garten and the Amateur Gourmet
A big bunch of broccoli
3 tbsp olive oil
Salt and freshly ground black pepper
2 garlic cloves, peeled and sliced
Juice from ½ small lemon
1 tbsp olive oil
½ dl freshly grated parmesan
(2 tbsp toasted pine nuts)
(2 tbsp fresh basil, julienned)
Heat the oven to 125°C. Cut the broccoli into florets, not too small. Place them on a cookie sheet covered with parchment or foil. Toss with olive oil, salt, pepper and garlic. Place in the oven for 20-25 minutes until the top of some florets are browned. I only left mine in for about 15 minutes (unreliable oven), so watch them carefully so they don't get too roasted.
Remove from the oven, add lemon juice, olive oil and parmesan (plus pine nuts and basil, if using). Toss around a bit and enjoy!