- 3 large heads of broccoli
- 1 large dollop Gourmet Gardens minced garlic
- 5 tablespoons olive oil
- 1 teaspoon sea salt
- 1 1/2 teaspoons McCormick® Peppercorn Medley
- 1 tablespoon lemon zest
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/4 cup freshly grated Parmesan cheese
- 1 large dollop McCormick® fresh basil paste
Cut the broccoli florets from the thick stalks, leaving an inch or so of stalk attached to the florets if desired, discarding the rest of the stalks. Cut the larger pieces of florets through the base of the head with a small knife, pulling the florets apart. Whisk together 2 1/2 tablespoons olive oil and one dollop minced garlic. Toss with the florets in a shallow bowl. Salt and pepper to taste.
Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Near the end of the roasting time, whisk together 2 1/2 tablespoons olive oil, lemon zest, lemon juice, Parmesan, and basil. Once the florets are finished, place in a serving bowl and toss with the mixture. Serve hot.
Myrtle's Note: The original recipe calls for roasted pine nuts. Caring not for them, I omitted them. I also adjusted the proportions.
Modified from: http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html