Renae. 24. Navy wife ♥.
amateur photographer of sorts.
procrastinator extraordinaire. avid tea drinker and book reader. never graceful, constantly clumsy and almost always late. seeking refuge in "the little things" life has to offer. Always well-meaning.


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Parmesan Roasted BroccoliServes 6 4-5 pounds / 2kgs broccoli 8 garlic cloves, peeled and thinly sliced 4-6 tbsp extra virgin olive oil 2 tsp lemon or lime zest (I used lime) 2 tbsp lemon or lime juice (lime, again) 4 tbsp pine nuts, toasted ½ cup parmesan cheese, freshly grated 2 tbsp basil, julienned Salt and pepper to season Cut and wash the broccoli into chunky florets (they will reduce in size after roasting). Then lay the broccoli out on a kitchen napkin to dry (like, very, very dry) while you prep things up. Preheat the oven to 425°F/220°C. Now in a sheet pan, arrange the broccoli in a single layer and toss the garlic on it. Drizzle with 4 tbsp of extra virgin olive oil. Season with salt and freshly ground pepper. Roast for 20 minutes or until the broccoli has browned a bit and the broccoli has a crisp-tender texture. As soon as you remove it from the oven, toss it with 1-2 tbsp of olive oil and the rest of the ingredients – lemon juice, lemon zest, pine nuts, Parmesan and basil. Serve hot.

Parmesan Roasted Broccoli
Serves 6

4-5 pounds / 2kgs broccoli
8 garlic cloves, peeled and thinly sliced
4-6 tbsp extra virgin olive oil
2 tsp lemon or lime zest (I used lime)
2 tbsp lemon or lime juice (lime, again)
4 tbsp pine nuts, toasted
½ cup parmesan cheese, freshly grated
2 tbsp basil, julienned
Salt and pepper to season

  1. Cut and wash the broccoli into chunky florets (they will reduce in size after roasting). Then lay the broccoli out on a kitchen napkin to dry (like, very, very dry) while you prep things up.
  2. Preheat the oven to 425°F/220°C.
  3. Now in a sheet pan, arrange the broccoli in a single layer and toss the garlic on it. Drizzle with 4 tbsp of extra virgin olive oil. Season with salt and freshly ground pepper.
  4. Roast for 20 minutes or until the broccoli has browned a bit and the broccoli has a crisp-tender texture.
  5. As soon as you remove it from the oven, toss it with 1-2 tbsp of olive oil and the rest of the ingredients – lemon juice, lemon zest, pine nuts, Parmesan and basil. Serve hot.

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