Parmesan-Roasted Broccoli

Not much to say about this one..... roasted broccoli is tasty and if you like broccoli, you should try this!  I made this a while ago but wasn't happy with the photos I took.  (Camera trouble...I'm totally blaming the camera, lol!)  I made it again on Sunday and still wasn't happy, but I'm posting this anyway.  We love steamed broccoli around here, but it's still nice to change it up a little. 

Parmesan-Roasted Broccoli
adapted from Food Network

1-2 pounds broccoli (2 small heads)

3 garlic cloves, peeled and thinly sliced

Good olive oil

1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoons freshly grated lemon zest, optional

1-2 tablespoons freshly squeezed lemon juice

2 tablespoons pine nuts, toasted

2 tablespoons freshly grated Parmesan cheese

1 tablespoon julienned fresh basil leaves, optional

1.  Preheat the oven to 425 degrees F.

2.  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. 

3.  Place the broccoli florets on a baking pan (I used 9x13) large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with a bit of 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 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

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