This recipe is a study in how truly fantastic well-paired simple ingredients can be. Caramelized broccoli with rich toasted pine nuts, salty Parmesan and bright lemon and basil combine to be some of the best broccoli I’ve ever had. Vegetables can be exciting!
This recipe comes from one of the major food players in my life, Ina Garten (aka the Barefoot Contessa). I say that like I actually know her. Regardless, she’s a huge influence in my cooking knowledge and style and her recipes never steer me wrong.
This broccoli is perfect as it is and really deserves to be the centerpiece on your table, so pair it with something that won’t steal the spotlight! A roasted chicken or salmon would be an acceptable pairing…still delicious but understated enough to allow this the starring role.
[tasty-recipe id=”31047″]
Hi, I’m a newer cook. I don’t understand how the thinly sliced garlic wouldn’t burn being in the oven so long? Most of my recipes tell me to only cook garlic for 30-60 seconds, then add liquid (etc) quickly to prevent the garlic from burning and getting bitter.
Hello! Thanks for the question. Because it’s tossed with the broccoli and the broccoli has quite a bit of water in it, it’s going to steam first before it starts to actually take on any color, which prevents it from burning. The end result is crispy, golden garlic, much like garlic chips or the fried garlic you might get at an Asian grocery store. You can see some of those golden garlic chips in the photos! However, if you’re worried about it burning, feel free to add it later; just note that you likely won’t have the same result as I did. Hope you enjoy!