Ina Garten's Parmesan-Roasted Broccoli | Genius Recipes
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- Опубликовано: 30 июл 2024
- There's a reason why this recipe is one of the most beloved broccoli recipes on the Internet. Ina Garten roasts broccoli until it's charred and crisp, then takes everything one step further by tossing the broccoli with parmesan, lemon juice, pine nuts and herbs. SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
Serves: 6
Prep time: 5 min
Cook time: 25 min
Ingredients
4 pounds broccoli (note: if you like to slice and roast the stalks too, you won’t need to buy quite as much)
4 garlic cloves, peeled and thinly sliced
1 splash good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
FULL RECIPE ►►f52.co/2uuAt7L
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Хобби
425 degrees for 25 minutes
Nick - THANK YOU!!
Yeah, I was wondering if I somehow didn't catch that part...TY!
a thousand times more useful than "very hot oven for not very long"
This information is more important to the recipe than spending over half the video instructing how to cut the broccoli up.
Thank you!
One key to this that wasn't mentioned is that the broccoli needs to be totally dry in order for the tiny buds to crisp up properly. So you either want to not wash it or wash it way (like, several days) ahead of time.
That's a great tip -- thanks Jessica!
I made this experience too. I'll try now to cut it first and then boil it for a couple of seconds. Hope it'll dry like that.
Am I the only person who loves the broccoli stems way more than the flowerets? They have crunch and way more flavor!
Just use a vegetable peeler to peel the broccoli stem and keep as much of the flesh as possible!
Thanks for the tips, Jonathan!
@@food52 "The Greens", Four-Star L.A. Restaurant, has a cookbook by the same name.
There are two very fast recipes which are of my favorites I used to cook all the time when I was a vegan.
The first is a sweet squash - acorn, butternut or other - cubed and steamed and then mashed. Saute' chilli powder, garlic, cumin and a lot of salt (heavy on the chilli and garlic - cumin depending on your taste. I like a lot of cumin). Mix that into the mashed squash. It is SO GOOD that i could eat a whole pan of it. The cookbook says it can be used as a main dish or side dish. As a main dish, it is like an exotic chili. I liked it so much that I don't think I EVER ate just a small portion. Oh, and you squeeze lemon over the top, then parm cheese with salt and pepper to taste. I usually squeezed more lemon and added parm as I ate.
The second is steamed broccoli al dente, to preserve nutrients. I never peeled the stems. You simply squeeze lemon and parm cheese over at the table. You can drizzle cashew butter, then the lemon and parm cheese too. it doesn't sound like much, but is so simple, fast and delicious. The contrast in flavors is amazing.
I'm sure this would work with your recipe here and in combo with plain roasted broccoli or other roasted broccoli recipes. The combo of the lemon and cheese combined with other flavors is addictive.
That squash recipe is amazingly satisfying and delicious. The Greens is a great cookbook that concisely describes how in each recipe, along with a brief why when indicated. It was one of my fav cookbooks. I went through a long period of stress and illness, and so stopped cooking just for me. I'm enthused to start cooking again and more than ever before, even if I don't have a man or friends. I've ended up isolating myself out of necessity.
But, I figure, if I ever do meet a man, I'll spoil him and reel him in with the cooking!! :)
I'm sorry to pry, but I'm just curious. Are you not vegan now? If you're not, do you mind sharing why?
same also i keep using the vegetable peeler to create strips and u can use them for salads or great for stirfry noodles
Jacques Pepin has used a peeler for years and on asparagus too!
I stumbled upon this recipe from literally experimenting at home but it's fun to see it's actually a thing. I toss the broccoli in a bowl with garlic, lemon zest, red pepper flakes, salt and pepper (never thought to use basil!), and then I cook 20 min at 425 then grate fresh parm regg on top then cook an additional 5 minutes. The only other way I cook it is by sautéing in a wok!!!
I also like the preheat the sheet pan in the oven and just lay the broccoli on foil to transfer to get a good sear on the bottom in contact with the sheet pan
made this last night.. Not only was there very little mess thanks to your cutting trick but wow what a great flavor this had. will make again and again
Thanks Judie, so glad you found Kristen's tutorial helpful!
I love how this channel is just so awesome! Everything about the videos is so positive and awesome
Aww, thank you :)
LOVE THIS!
Similar recipe, but possibly better: boil Broccoli half the time it would take to make it tender. In a pan add oil and fry the broccoli until it browns and chars lightly. The char is important, but again: just a little bit. Add in garlic in whatever form you prefer, and add in Parmesan cheese. Cook a while longer, ensuring the Parm sticks to the Broccoli. This part doesn't take long, maybe 4-5 minutes at the shortest, longer for more browning. The Parm should turn golden. Then let it cool for a few minutes and serve. Crispy, fried Parm, garlic, the bitter and sweet of the Broccoli charring... its just amazing. Could almost certainly add the Basil, Pine nuts, and Lemon zest of this video recipe too. Might have to try that now.
I love your recipe and you seem really great
One more ingredient: red pepper flakes
Thanks Tom, always a welcome suggestion :)
I love this channel, more people should know about it!!!
Thanks Lisa!!
Just made this and it was delicious. I did add hot pepper flakes .Thanks
Fabulous
I like to grab the tough outside of the stem with a paring knife and kinda peel it back! Kinda like I’m peeling a blanched tomato or something. Your way works too! This looks wonderful
That's a great tip -- thanks!
@@food52 This is what I do, as well. It gets rid of the tough skin but preserves the most tender flesh on the stems. 👍
Saved this to a playlist for a friend
Hope he likes it!!! 🤞
Let us know how he likes it!
I prefer to toss the broccoli in a bowl to oil, salt and pepper, etc. which makes the coverage more even and doesn’t leave a lot of extra oil on the pan.
How do I stop the edges of my broccoli from getting charred/burnt before colour as developed over the rest of the area? It seems like the edges of the florettes are just too 'loose' and get burnt easily
Oh gosh this recipe was the reason why I fell in love with broccoli when I was in college 😍 I will never forget that blog - the best broccoli of your life!!!
So glad to hear, Cait! Thanks for sharing!
Roasted asparagus is my favorite food, in general.
After you chop, toss in a bowl with your seasoning and oil. Coats more evenly and you get a more uniform browning.
I’m making it today for Thanksgiving!
Let us know how you like it, Joan!
And i am making it tomorrow for Thanksgiving
Yumm =)
Yummy
Aw...how cute.
THANK YOU!!!!!
What temperature should I set my oven to?
Hi! You can find all the recipe details on the recipe page: food52.com/recipes/67239-ina-garten-s-parmesan-roasted-broccoli
Hope this helps!
PS - I’m ready for a Genius Recipes cookbook volume II 🤩
Haha duly noted :)
I like to slice down cutting one particular floret off, but continuing the slice down in to the trunk of the broccoli, so that it cuts a long spear - resembling tender stem broccoli only it's regular... that make sense?
That's a great tip, George -- thanks!
I too am fastidious when it comes to breaking down broccoli. Glad I’m not the only one!
I followed the recipes exactly what was shown and it was fantastic! Btw, where can I buy the beautiful olive oil bottle??? I want that!!!
Tj maxx Marshalls
Instead of using sliced cheese on hamburgers I use Pub Cheese. It’s real cheese but soft and comes in a container like Cream cheese. I like the extra sharp variety but, other flavors are available. Toast the bun spread the cheese and build your burger 🍔 BBQ season is around the corner. Also I’d use the Tahini-Lemon dressing recipe you posted on the broccoli.
Thanks for sharing -- that sounds delicious!
Anthony Bourdain respected Ina. A lot. That's high praise. She was basically the only person he liked on FN.
Can this be done with broccolini?
Try using a potato peeler on the stems as they are delicious in stir fries and curries Ged.
use a vegetable peeler.. works wonders
Judie, thanks for the tip!
She remind me of the youtuber "Neat Mike" His look and personality is so simmilar
I’ve seen a few recipes and many don’t wash the broccoli …. Should we refrain from washing it?
Karyn Rebello Always wash produce, especially if eaten raw- Even if recipes don’t explicitly state so, there is dust and dirt from the growing and transport process, germs from hands and handling, as well as however touches them at the store!
I like to peel the broccoli stem with a potato peeler 😉
using that method of splitting the crowns is the only way! when you use your knife to help you tear like that it doesnt take much time. for the stems i skip peeling or use a vegetable peeler, i cut the central stem in half, and i cut on a bias to match the size of my brocoli crowns.
I use a vegetable peeler to peel the stems before cutting them on a bias
You can substitute sunflower seeds for the pine nuts if you’re on a budget.
No blanching?
I wouldn't use pine nuts on this but red pepper flakes
That's a great suggestion -- thanks!
I don't peel broccoli stalks.. they're delicious with the skin on.
Use vegetable peeler for broccoli stalks
No salt?
E S 3:34
So......it's deconstructed broccoli pesto.
Seriously. Olive oil, basil, parmesan, PINE NUTS?
A very hot oven? How hot is very hot?
Take it with French fries
218º 25 minutes.
it needs a lot f MSG.
Her knife seems to be Lazer Beam sharp and she's waving it around like a maniac. It's giving me serious anxiety.
Pause at 5:19 O.o
very hot oven.. not very long? C'mon!!!!!!
way too much talking for a simple recipe!
Doesn’t tell all you the ingredients or how long you cook it at what heat…?? Not much of a recipe I’m afraid I wasted my time
Broccoli is the most overhyped vegetable.
This was not informative at all.