Ingredients
2-3 heads broccoli and stems
4 garlic cloves
Olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Zest of one lemon
2 tablespoons lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
Preparation
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the stalks. Cut stalks into smaller pieces. You want to make sure that all pieces are relatively the same size.
Place the broccoli florets on a sheet pan. Make sure they are 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.
Combine lemon zest, juice, pine nuts and Parmesan in a bowl.
Remove the broccoli from the oven and immediately toss with the remaining mixture.
