Garlic Parmesan Roasted Broccoli

By jkenb

Ingredients

• 2 – 3 large broccoli crowns
• 4 garlic cloves, peeled and thinly sliced
• 6 1/2 6 ½ tablespoon good olive oil
• 1 1/2 1 ½ teaspoon kosher salt
• 1/2 ½ 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 tablespoon julienned fresh basil leaves

Preparation

Step 1

Preheat oven to 423 degrees. Cut the broccoli florets of the stem end, trimming excess stalk in the process, and then tear the flower apart rather than cutting it. You should have about 8 cups florets. Place florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the florets and drizzle with 5 tablespoons olive oil. Sprinkle with salt and pepper. Roast about 20 to 25 minutes, until tender and some of the tips are browned. Remove the florets from the oven and toss with remaining olive oil, lemon zest, lemon juice, pine nuts, cheese and basil. Serve hot.