Ingredients
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- dash of olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Directions
- Preheat the oven to 425 degrees F
- 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 on the broccoli and drizzle with 5 tablespoons 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 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, parmesan, and basil. Serve hot
Source: http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe-1946423
