Garlic-Parmesan Roasted Broccoli
2-3 large broccoli crowns
4 garlic cloves, peeled and thinly sliced
6 1/2 Tbsp. good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. grated lemon zest
2 Tbsp. freshly squeezed lemon juice
3 Tbsp. pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 Tbsp. julienned fresh basil leaves (about 12)
Preheat oven to 425 degrees. Cut the broccoli florets off 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 Tbsp. olive oil. Sprinkle with salt and paper. Roast for 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. Recipe by Beth Ullman