Crisp, tender, and coated in Parmesan, basil, pine nuts, and lemon—of course Ina Garten’s Parmesan-Roasted Broccoli is our most popular broccoli recipe of all time. As is the case with all her dishes, Ina’s broccoli combines sound technique with well-curated ingredients to create a flavor that is excitingly complex, but comfortably familiar.
The technique is a masterclass on roasting vegetables: As the recipe indicates, to properly roast your broccoli (or any vegetable for that matter), it’s essential that your stems and florets are organized into a single layer on a baking sheet. If the broccoli is stacked upon itself, it will steam and never achieve the texture you’re looking for. However, when you do organize your broccoli correctly, coat it in oil, and roast it at a high temperature, your broccoli will develop a crisp crust reminiscent of a golden French fry or perfectly seared steak.