Parmesan-Roasted Broccoli

By ally_2413

Ingredients

• 4-5 lb. broccoli
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tsp grated lemon zest
• 2 tbls freshly squeezed lemon juice
• 3 tbls pine nuts, toasted
• 1/3 c. freshly grated Parmesan cheese
• 2 tbls julienned fresh basil leaves (@ 12 leaves)

Preparation

Step 1

Preheat oven to 425 deg.

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 the head with a small knife, pulling the florets apart. You should have about 8 c. 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 5 tbls olive oil. Sprinkle with the salt and pepper. Roast for 20-25 min, 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 tbls olive oil, the lemon zest, lemon juice, pine nuts, Parmesan and basil. Serve hot.