Parmesan-roasted broccoli

via Barefoot Contessa, Back to Basics


4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good 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)


Preheat the oven to 425 degrees


Cut the broccoli into small florets. 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 the lemon zest, lemon juice, pine nuts, Parmesan and basil. Serve hot.