Shopping List: lemon juice, kosher salt, 2 heads broccoli, garlic olive oil, freshly grated parmesan cheese, toasted almonds

Preheat oven to 450° and line a baking sheet with tin foil

In a small skillet, lightly toast:
1/4 cup slivered almonds
Set aside.

Chop:
2 heads broccoli
into fairly large florets. Make sure your broccoli is DRY. I do not rinse my broccoli when making this recipe. Place broccoli on the prepared baking sheet.

Coat with:
4-5 tablespoons olive oil

Sprinkle with:
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4-5 minced cloves garlic

Bake broccoli at 450° for about 20 minutes or until the florets begin to brown.

Remove from oven. Sprinkle with:
1 1/2-2 1/2 tablespoons lemon juice
1 tablespoon olive oil
freshly grated parmesan cheese
1/4 cup toasted almond.

Serve immediately.

This recipe is from the cookbook Back to Basics by Ina Garten, The Barefoot Contessa

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