Ingredients:
- 1 medium/ large head of broccoli (cleaned and cut with 1-2 inch stalk)
- 2 to 4 garlic cloves, peeled and thinly sliced (depends on your preference for amount)
- 1 tbsp olive oil
- 1.5 tsp sea salt
- .5 tsp freshly ground pepper
- 2 tsp lemon zest (fresh)
- 2 tbsp fresh lemon juice
- 3 tbsp pine nuts, toasted (pecans, walnuts, etc would also work here)
- 1/3 cup freshly grated parmesan cheese
- 2 tbsp fresh basil leaves (seasoning would also work)
Directions:
Preheat oven to 425 degrees.
Cut the broccoli florets through the base of the head. and place them on a sheet pan large enough to hold them all in a single layer. Toss the garlic over the broccoli and drizzle with .5 tbsp of olive oil. Sprinkle with the salt and pepper (you can add more if you prefer). Roast for 20 to 25 minutes or until you see some of the florets browning.
Remove the broccoli from the oven and immediately toss in .5 tbsp olive oil, lemon zest, lemon juice and pine nuts (or nut of your choice), parmesan cheese and the basil. Taste is best when served hot.
