Ingredients
4 to 5 pounds of broccoli, cut into florets (but relatively large ones) dried THOROUGHLY.
3-5 Tbs olive oil
1 1/2 tsps kosher salt
1/2 tsp fresh ground pepper
4 garlic cloves, peeled and sliced
1 lemon
1-2 Tbs olive oil
3 T c toasted pine nuts
1/3 c grated parmesan
2 T slivered basil leaves
Preparation
Preheat oven to 425. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.” Add garlic halfway through, stirring everything around.
When it’s done, take it out of the oven-zest the lemon over the broccoli, squeeze the lemon juice over it, add more olive oil, pine nuts, and parmesan cheese.
