Just back from Niobrara, where we had some amazing meals in our cabin, especially the dinner where Ali grilled steaks!
These were ridiculously good steaks – and since we’re from Nebraska, that’s saying something. I need to ask Ali to share his method – they were so delicious.
Anyway, nothing goes better with a great steak than Ina’s Parmesan Roasted Broccoli (I’ve included the original link for those who want it, but am including the version I made below.)
Even if you don’t like broccoli, you will love this. My kids are not huge broccoli fans and they gobbled it up!
4-5 lbs. broccoli, cut into florets
4 big garlic cloves, peeled and sliced thinly
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Zest of one large lemon (1 1/2 Tbsp?)
Juice of that large lemon (2-3 Tbsp?)
1/3 cup chopped, pan-roasted walnuts
1/3 cup good Parmesan Cheese
4 Tbsp fresh basil leaves, julienned
Preheat oven to 425 degrees.
Cut broccoli into 1-2″ florets, leaving a longer piece of stem on each one. You’ll end up with about 8 cups of florets. (Don’t throw away the leftover, big stems! Instead peel them and munch on them raw or roast them, too. They have a lovely, delicate flavor.) Lay all out on a large baking sheet, and sprinkle the garlic slices on top. Drizzle with olive oil and add salt and pepper.
Roast for 25 – 30 minutes until the broccoli is crisp-tender and bits are just starting to brown. (Test the florets – I ended up needing an extra 5 minutes or so.)
While the broccoli is roasting, heat the walnuts in a sauce pan on medium heat, shaking frequently (think popcorn) until they start to get a nice, toasty smell. Remove from heat and put in a medium-sized bowl.
Once the walnuts have cooled a bit, add a Tbsp or so or Olive Oil, along with the lemon zest and lemon juice, reserving about 1 Tbsp of lemon juice. Stir gently.
When Broccoli is finished cooking, remove it from the oven and spread it out on a large platter. Drizzle the walnut mixture over and gently toss the broccoli. Then sprinkle the fresh basil and Parmesan on top, with an extra squeeze of the lemon juice. Delish!