Parmesan-Roasted Broccoli, Barefoot-Style

I love to read reviews. Movie reviews, new product reviews and even the occasional music review (yes Martin, I really do read some.) I don't like wasting my time or money and I see reviews as a big help in that endeavor. That's why when I'm wading through a sea of recipes online, I listen to what people are saying, like with this recipe for Parmesan-Roasted Broccoli.

It wasn't so much the sheer number of reviews (151 at the time of this writing) as it was the rabid endorsements and judicious use of the exclamation point in them that made me take note. Here are a few:

• Made me fall back in love with broccoli. 
• Not one floret was left in the bowl. Delicious! 
• Every time it comes out of the oven, I have to slap off the hands that try to sample right from the baking sheet. 
• After trying this, you'll never want to eat anything else for breakfast, lunch or dinner ever again. 

Living up to such overwhelmingly positive feedback is a tall order. Yes, I did try The Barefoot Contessa's recipe for Parmesan-Roasted Broccoli and yes, there are still many other foods I'm interested in eating for breakfast, lunch and dinner rather than just this broccoli. That being said, it was good and I would definitely make it again. Lemon juice and lemon zest along with basil give it a bright, fresh flavor paired with the sharpness of parmesan cheese and the nuttiness and crunch of toasted sunflower seeds. (I included these in place of the pine nuts, which I adore, but couldn't bring myself to spend 10 dollars on for a tiny container.)

Parmesan-Roasted Broccoli

Ingredients

• 4 to 5 pounds broccoli 
• 4 garlic cloves, peeled and thinly sliced 
• 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 (or sunflower seeds, toasted) 
• 1/3 cup freshly grated Parmesan cheese 
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

1. Preheat the oven to 425 degrees F. 
2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. 
3. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. 
4. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.  
5. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. 
6. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

This recipe makes a very large amount. I quartered it when I made it for two.