from the Food Network
4 to 5 pounds broccoli (8 c.)
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)
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. 6 servings