Don't worry, we'll get to sweet potato oven fries later.
I've been using this roasted broccoli recipe since before Pinterest went big (mind blown, I know!) and when I spotted it on my dashboard the other day I had to share it with you guys. This is, as claimed, pretty much the best broccoli recipe ever and you'll find yourself making it all the time. You can check the original recipe here at The Amateur Gourmet, but as usual I've changed some things up slightly.
Best Broccoli of Your Life - Jackie Does Domestic Style
---> serves two as a side
- 1 lb of broccoli
- 2 tbs olive oil
- 3 garlic cloves
- 2 tbs grated fresh parmesan
- 1/8 cup Pine nuts
- Zest of a 1/2 a lemon
Set the oven to 425. DO. NOT. WASH. THE. BROCCOLI. Never, ever wash any veggie you're roasting. The bacteria will be killed in the 425 friggin' degree oven you're about to put them in, and if you wash them they will most likely end up soggy instead of crispy. Chop the broccoli into rough pieces, throwing away the stems. Place on a tin foil lined baking sheet. This will make clean up easier and it increases roasting capabilities or something or another blah blah blah kitchen chemistry.
Drizzle the broccoli with olive oil and add salt and for the love of god PLEASE freshly cracked peppercorns, multi-color preferred. "Table" shaker pepper should be banished from this earth. Freshly cracked pepper makes all the difference and is well worth the initial $10 investment. PRO TIP - you can get peppercorns fer rilll cheap on eBay or Amazon in bulk. Toss the broccoli in the olive oil and seasonings so they all get an even coat.
Roughly chop the peeled garlic cloves and place throughout so as much broccoli as possible sees some hot garlic action. You'll get bonus roasted garlic to either eat plain because, duh, it's delish, or save for later to make salad dressings or sauces. Place in the oven for 20-25 minutes or until the broccoli is nice and brown.
Remove from the oven and sprinkle the pine nuts throughout the broccoli batch. Place back in the oven for 3 - 5 minutes so the pine nuts get toasted but NOT burned. You're going to have to watch them really closely but I promise it's worth it. When they get golden brown you're done.
Remove tray from the oven for the final time, I promise. Grate fresh parmesan over top while it's still hot so it gets nice and melty. Zest 1/2 a lemon over top. And presto - the best broccoli of your life! This is great to add to the side of a store bough rotisserie chicken or some simple steaks.