 | | Directions | | Preheat oven to 425 degrees. 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 salt and pepper. Roast for 20-25 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, lemon zest, lemon juice, Parmesan cheese, basil and pine nuts, if desired. Serve hot. |
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8
|  | | Ingredients | | - | | 4 pounds broccoli, cut into florets |
| - | | 4 garlic cloves, peeled and minced |
| - | | 6 1/2 tablespoons olive oil - divided |
| - | | 1 1/2 teaspoons kosher salt |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | 2 teaspoons lemon zest |
| - | | 2 tablespoons freshly squeezed lemon juice |
| - | | 1/3 cup freshly grated Parmesan cheese |
| - | | 2 tablespoons basil leaves, julienned |
| - | | 3 tablespoons pine nuts, toasted (optional) |
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