Growing up I ate a lot of broccoli. My mother would buy the large bags of broccoli florets and was served along with whatever we had for dinner. Eating steamed vegetables is probably the reason I don’t appreciate them as much.
I used to think that broccoli was limited when it came to cooking. Recently I discovered a few recipes that used broccoli in ways I never thought of. Take Smitten Kitchen for example, Deb made these broccoli parmesan fritters which I think is cool and creative.
Instead of eating the usual steam broccoli, I decided to roast the broccoli florets. I stumbled across this recipe from Barefoot Contessa. I’ve always loved roasted vegetables, but never thought using broccoli. This recipe is great way to turn plain broccoli into something amazing.
I think broccoli is starting to make a come back in my home. Now as an adult, I continue to keep large bags of broccoli like my mother did.
Question: What vegetables did you eat often growing up?
Parmesan Roasted Broccoli
Adapted from Barefoot Contessa
4 to 5 pounds broccoli
4 garlic cloves, thinly sliced
1 1/2 tsp kosher salt
1/2 black pepper
2 tsp lemon zest
2 Tbsp lemon juice
3 Tbsp pine nuts, toasted
1/3 cup parmesan cheese, grated
2 Tbsp basil, julienne
Cut the broccoli florets from the stalk, leaving one to two inches of stalk attached to the florets. Cut the large florets in to pieces and should have 8 cups of broccoli florets. Place the broccoli florets in a large baking pan and add garlic, 5 Tbsp olive oil, salt, and pepper. Mix together and bake for 20-25 minutes, or until tender and florets are browned.
Remove the florets from the oven and immediately mix 1 1/2 Tbsp olive oil, lemon zest, lemon juice, pine nuts, parmesan cheese, and basil.
Serve it while it’s hot.