Parmesan-roasted Broccoli(ina Garten)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 -5 lbs broccoli
• 4 -5 garlic cloves, peeled and thinly sliced
• 6 1/2 tablespoons extra virgin olive oil, divided
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated parmesan cheese
• 2 tablespoons finely sliced fresh basil leaves (about 12 leaves)

Recipe

• 1 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.
• 2 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.
• 3 place the broccoli florets on a sheet pan large enough to hold them in a single layer.
• 4 toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. sprinkle with the salt and pepper.
• 5 roast at 400*f. (ina originaly baked at 425*) for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• 6 serve and enjoy!
• 7 remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, parmesan, and basil. serve hot.