Tuesday, September 8, 2009

Broccoli can be good

If you know me this statement will come as a shock. I have hated broccoli my whole life, but recently I started trying the smaller varieties like broccoli di ciccio or rabe or rapini. They are less bitter and just mellower tasting to me. Anyway I found this one recipe that I really like and since Richard just came back from a week in fried meat-ville Texas, he is craving some veggies. Recipe adapted from Ina Garten

Roasted Pesto Broccoli  serves 2 

1/2 lb. of a small variety of broccoli trimmed into couple inch pieces 
1 clove of garlic thinly sliced
about 3-4 tablespoons olive oil
squeeze of lemon juice
1 tablespoon pesto - thin with the lemon juice and a little olive oil
1 tablespoon toasted pine nuts (trader joes has some already toasted)
1 tablespoon grated parmesan

Oven 425 degrees. Toss the broccoli with garlic, oil s&p and put in a large sheet pan. Roast about 15-20 minutes until it's crispy and tender stirring 1/2 way through. Remove to a bowl and toss with lemon juice and pesto and sprinkle with pine nuts and parmesan serve hot. 

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