One of the greatest vegetable dish sides I've discovered as a of late is Ina Garten's baked broccoli recipe. While I stick somewhat to her basics, I've modified it a bit over time. And I decided that it would be a great dish to make at our friends' place last night. Unfortunately I didn't have my good camera with me, so these are modified phone pictures. Same goes for the salmon dish. But as always, this dish turned out amazingly.
1 large head of broccoli
2 T olive oil
1/2 t salt
1/2 t pepper
1/2 C chopped green onions
1 lemon, juice & zest
1/4 C basil, packed
1/4 C parmesan
Preheat the oven to 425°. Chop the head of lettuce into floret size pieces. Drizzle the olive oil, salt and pepper onto the broccoli. Toss well to coat the broccoli. Arrange the broccoli into a (or more) oven safe sheet. Bake for 20-25 minutes until the florets start to brown.
Prepare the remainder of the ingredients.
While the broccoli bakes, juice and zest the lemons, and combine with the lemon juice. Julienne the basil (aka cut into strips). Definitely use fresh basil in this case.
Toss the broccoli in the ingredients. Then add the parmesan.
Toss well with the parmesan. This dish can be served with, well, anything. Broccoli is an amazing food, and this version will win over anyone. I hate steamed broccoli, but I love this preparation.