Broccoli with Basil?

I saw a recipe for roasted broccoli with basil. This idea twists funny inside my head, and I'm not sure I'd like those 2 together. I love both of these ingredients a LOT, but together? I'm not sure. I guess I could just try it out, but wanted to know if anyone had opinions on the coupling.

I'm with you, Kim. I'd be willing to try it, of course, but I don't like the flavor I imagine them creating in combination.

Kim and Marsha, I totally agree with the two of you.

I think of garlic, butter or olive oil, maybe a little acid (lemon or a white wine vinegar) and possibly a touch of grating cheese (I'm thinking a dry manchego).

If I had to use herbs I think I'd go with chervil and/or marjoram. I just can't imagine basil.

[Robin Garr]

It's not intuitive to me either Kim, but just to think outside the box, here's a way that you might be able to make it work:

Blanch broccoli (florets only) briefly in boiling water, then saute with sliced onions and minced garlic in plenty of olive oil. When it's almost done, stir in some peeled, seeded diced fresh tomato, s&p. Deglaze with a shot of white wine or white vermouth, and then garnish with a fresh basil chiffonade. The tomatoes, onions and garlic should work great with the broccoli AND provide a teammate for the basil flavors.

Can't guarantee this would work - I just pulled it out of the air. But I think it would ...

I'd definitely eat that, Robin!

I guess I erred. I goggled "broccoli basil recipe" and found pages Some that sounded especially good to me were " Roasted Broccoli with Lemon, Pine Nuts and Basil," "Thai Basil Chicken with Broccoli," and a Greek recipe for "Omelette with broccoli and basil" that included grated kefalotyri cheese.

I guess that I need to expand my palette.