I wish I could claim ownership for this fabulous recipe, but I can't. It came to be from my friend Nieva who found it on a food blog who found it in a Barefoot Contessa cookbook. Considering our round-about path to its discovery (despite the fact I have literally logged hundreds of hours of Barefoot Contessa watching and somehow never made this), it is truly amazing. This broccoli recipe tastes a little bit like, well, steak. But it's still broccoli, so it has all of the wonderful health benefits of the green stuff without any of the saturated fat, dead cow-ness of steak. And it's way cheaper than steak, too. Best of all, though? Scotty ate it. He's not a super picky eater but I'm hard pressed to get a green vegetable down his throat these days that's not disguised in an almond-butter smoothie. Imagine my surprise and delight when he picked up a tree and chomped it down in three bites and then went for seconds.
I'm pretty sure angels sang in that moment. At least, to me, they did.
What's the secret, you ask? Well...I'm hesitant to type this, as I don't want anyone to freak out, but...well, you don't wash the broccoli. Okay, I should rephrase that - the broccoli needs to be bone-dry for it to roast up well. So yes, you can wash it but then you will likely need to break out the hair dryer to ensure all of the water comes off. Or, if you happen to be desert dwellers like us, simply wash the broccoli about an hour before dinner and then place it in the roasting pan, in the hot sun, to dry. I took a picture of my tanning broccoli, but the website isn't letting me upload photos these days, so please use your imagination.
Anyways, once that broccoli is dry, follow the recipe below. I omitted some stuff from the original Barefoot recipe just for the sake of ease. I mean, really, who has pine nuts readily available in their kitchen? But most of us have the stuff listed below.
Enjoy! It's deee-lish.
3 lbs DRY broccoli, cut into florets
5 Tbl olive oil
Salt and pepper to taste
4 cloves of garlic, thinnly sliced
1 lemon, zested and squeezed
Parmesan cheese
Heat over to 425 degrees.
Put foil over roasting pan; add broccoli. Drizzle with olive oil, salt and pepper. Toss with garlic. Roast for 25 minutes. You'll know it's done with tips of the broccoli are slightly brown and crispy. Sprinkle with lemon zest, drizzle with lemon juice, and sprinkle with cheese. If you are really crazy and not watching calories, give the broccoli another pass with the olive oil. Serve and enjoy!
Another variation (and another way to cut calories) is to replace the cheese with red pepper flakes. It gives it a nice kick of heat with no guilt. :-)
Tomorrow: my FAVORITE new muffin recipe (gluten, dairy, and sugar-free) courtesy of my friend Sandy. And it only takes 60 seconds to bake!
I'm pretty sure angels sang in that moment. At least, to me, they did.
What's the secret, you ask? Well...I'm hesitant to type this, as I don't want anyone to freak out, but...well, you don't wash the broccoli. Okay, I should rephrase that - the broccoli needs to be bone-dry for it to roast up well. So yes, you can wash it but then you will likely need to break out the hair dryer to ensure all of the water comes off. Or, if you happen to be desert dwellers like us, simply wash the broccoli about an hour before dinner and then place it in the roasting pan, in the hot sun, to dry. I took a picture of my tanning broccoli, but the website isn't letting me upload photos these days, so please use your imagination.
Anyways, once that broccoli is dry, follow the recipe below. I omitted some stuff from the original Barefoot recipe just for the sake of ease. I mean, really, who has pine nuts readily available in their kitchen? But most of us have the stuff listed below.
Enjoy! It's deee-lish.
3 lbs DRY broccoli, cut into florets
5 Tbl olive oil
Salt and pepper to taste
4 cloves of garlic, thinnly sliced
1 lemon, zested and squeezed
Parmesan cheese
Heat over to 425 degrees.
Put foil over roasting pan; add broccoli. Drizzle with olive oil, salt and pepper. Toss with garlic. Roast for 25 minutes. You'll know it's done with tips of the broccoli are slightly brown and crispy. Sprinkle with lemon zest, drizzle with lemon juice, and sprinkle with cheese. If you are really crazy and not watching calories, give the broccoli another pass with the olive oil. Serve and enjoy!
Another variation (and another way to cut calories) is to replace the cheese with red pepper flakes. It gives it a nice kick of heat with no guilt. :-)
Tomorrow: my FAVORITE new muffin recipe (gluten, dairy, and sugar-free) courtesy of my friend Sandy. And it only takes 60 seconds to bake!
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