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.
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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