Ingredients
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4 -5 lbs broccoli
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4 -5 garlic cloves, peeled and thinly sliced
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6 1/2 tablespoons extra virgin olive oil, divided
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1 1/2 teaspoons kosher salt
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1/2 teaspoon fresh ground black pepper
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2 teaspoons grated lemon zest
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2 tablespoons fresh lemon juice
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3 tablespoons pine nuts, toasted
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1/3 cup freshly grated parmesan cheese
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2 tablespoons finely sliced fresh basil leaves (about 12 leaves)
Instructions
- 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 over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper.
- Roast at 400*F. (Ina originaly baked at 425*) for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Serve and enjoy!
- Remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.