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| Name | Ina Garten's Parmesan Roasted Broccoli | Barefoot Contessa | Food Network |
| Video Uploader | Video From Food Network |
| Upload Date | This Video Uploaded At 24-03-2024 14:00:16 |
| Video Discription | For anyone who thinks they don't like broccoli, you haven't tried Ina's Parmesan Roasted Broccoli with garlic and pine nuts! #InaGarten #BarefootContessa #FoodNetwork #RoastedBroccoli Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/3v0eCbo Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your a**** and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Parmesan-Roasted Broccoli RECIPE COURTESY OF INA GARTEN Level: Easy Total: 35 min Prep: 10 min Cook: 25 min Yield: 6 servings Ingredients 4 to 5 pounds broccoli 4 garlic cloves, peeled and thinly sliced Good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves) Directions Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Cook’s Note: Recipe was halved for TV Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Parmesan Roasted Broccoli | Barefoot Contessa | Food Network https://youtu.be/ebqgXnx6wR4 |
| Category | Howto & Style |
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