Broccoli has always been one of my favorite vegetables, so when I found Ina Garten’s recipe for roasted broccoli jumped on it. Ina is #39 on the Gourmet Online’s list of “50 Women Game Changers.” I’m sure that Mary Berger at One Perfect Bite, and her blog fest friends are going to come up with some pretty tasty recipes to cook in her honor.
Of course I had heard of “The Barefoot Contessa.” She is a bestseller cookbook author and it’s hard to miss her books when you’re browsing in a bookstore. They are usually up front and center on display in the cooking section; you’ve probably seen them, too. What you might not know about her is that she is one smart cookie! She studied economics and began working at the White House in low-level positions, eventually climbing to the Office of Management and Budget. There she was a budget analyst, and she wrote the nuclear energy budget and policy papers under presidents Ford, and Carter. The stress and lack of creativity pushed her to look for something more interesting. In 1978 she bought small specialty food store on Long Island, NY; she named it The Barefoot Contessa. After 18 years in business, she sold it to two of her employees and that’s when her cookbook writing adventures began. She built an office above the store and in 2008 and 2009, wrote her first two books: Barefoot Contessa Back to Basics, and The Barefoot Contessa Cookbook. She has written five more books, come out with a cookware product line in her name, and she is has a show on Food Network. I’ve looked over many of her books and the three common elements I see them is the use of fresh ingredients, ease of preparation, and simple elegance. It’s easy to understand her popularity.
When I was looking for a recipe, I saw that people all over were raving about this Ina Garten roasted broccoli recipe. It received a 5-star rating on the Food Network site, the Amateur Gourmet called it “the best broccoli of your life,” and at Inspired Taste, they said, “You will love this …it’s all about the texture.” I totally agree. The stems become soft, the tops crispy, and the flavor deepens and tickles your taste buds. Mmmm!
*Note – I modified the original recipe to make it slightly healthier.
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings
2 pounds broccoli
2 garlic cloves, peeled and thinly sliced
Good quality olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 to 2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving about an inch of stalk attached to the flower head. Discard the remaining the stems, or save them for soup, rather than wasting them. Cut the larger pieces in half lengthwise with a small knife, breaking the flower head apart. When you have about 5 cups, place the broccoli on a sheet pan large enough to hold them in a single layer. Spread the garlic on the broccoli, drizzle with 2-1/2 tablespoons olive oil, and toss to mix. Sprinkle with salt and pepper. Roast about 25 minutes. The broccoli should be tender, but crisp. The tips of some of the florets will be browned.
Remove the broccoli from the oven and immediately toss with a little olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.
*Note – Ina also add a little chopped basil and a few toasted f]pine nuts. I prefer the broccoli without them.
Val – More Than Burnt Toast, Joanne – Eats Well With Others, Taryn – Have Kitchen Will Feed, Susan – The Spice Garden, Heather – Girlichef, Miranda – Mangoes and Chutney, Jeanette – Healthy Living, Mary – One Perfect Bite, Kathleen –Bake Away with Me Sue – The View from Great Island, Barbara – Movable Feasts, Kathleen – Gonna Want Seconds, Linda A – There and Back Again Nancy – Picadillo, Mireya – My Healthy Eating Habits, Veronica – My Catholic Kitchen, Annie– Most Lovely Things , Claudia –Journey of an Italian Cook, Amrit Beetles Kitchen Escapades, Alyce – More Time at the Table