BROCCOLINI INA GARTEN RECIPES

Steps:

• 1. Preheat the oven to 400?F. 2. Remove and discard the bottom half of the broccolini stems. Cut the remaining broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets?just pull them apart. Place the broccolini on a sheet pan. Drizzle 4 tablespoons olive oil on the broccolini and sprinkle with 1 teaspoon salt and ? teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast, tossing once with a metal spatula, until crisp-tender, 8 to 10 minutes. 3. Meanwhile, slice the cheddar ? inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven just until the cheese melts, about 4 minutes. Squeeze on the lemon juice, taste for seasonings, and serve hot.

Steps:

• 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 over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper.
• Roast at 400*F. (Ina originaly baked at 425*) for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Serve and enjoy!
• Remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.