Roasted Brocolli with Dried Cranberries and Parmesan

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 sunflower seeds, toasted
1/4 cup dried cranberries
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 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, cranberries, sunflower seeds, Parmesan, and basil.

Serve hot.

Roast with Red Wine/Dijon Gravy

Ingredients:

1 top round beef roast (about 5 lbs)
10-12 cloves garlic, peeled
Coarse salt
Seasoned pepper
2 cans (14 oz. each) reduced-sodium beef broth (divided)
1 cup dry red wine
2 tablespoons Dijon mustard
3 tablespoons cornstarch, dissovled in 1/4 cup water

Preheast oven to 350.

Using a sharp knife, make 10-12 deep slits in roast; place 1 clove garlic in each slit. Generously season roast with salt and seasoned pepper. Place roast on rack in shallow roasting pan; add 1 cup of the broth.

Roast in over until internal temperature is 145 degrees, about 2-2 1/2 hours. Place roast on cutting board; reserve pan drippings. Let roast stand 15 minutes before thinly slicing across the grain.

Place reserved pan with drippings over medium heat. in 4-cup measure, whisk together remaining broth, wine, and mustard. Add to pan; stir to scrape browned bits from bottom of pan. Bring to a boil over medium heat. Whisk in cornstarch mixture; cook stirring constantly until thickened, about 2 to 3 minutes.

Adjust seasonings and serve with roast.