A delicious variation of your basic dinner vegetable!
You preheat the oven to 425.
Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Wash and dry them THOROUGHLY.
Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. About 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper – or just eyeballed it. Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
You can shake the pan around once or twice during the roasting.
When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts, and 1/3 cup of freshly grated Parmesan cheese.
This delicious combination of crispy broccoli with garlic, lemon, and cheese will make this main dish worthy!