Roasted Broccoli

• 4 to 5 pounds of broccoli, cut into florets (but relatively large ones) dried THOROUGHLY.
• 3-5 Tbs olive oil
• 1 1/2 tsps kosher salt
• 1/2 tsp fresh ground pepper
• 4 garlic cloves, peeled and sliced
• 1 lemon
• 1-2 Tbs olive oil
• 3 T c toasted pine nuts
• 1/3 c grated parmesan
• 2 T slivered basil leaves

1. Preheat oven to 425. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned." Add garlic halfway through, stirring everything around.
2. When it's done, take it out of the oven-zest the lemon over the broccoli, squeeze the lemon juice over it, add more olive oil, pine nuts, and parmesan cheese.

broccoli, olive oil, tsps kosher salt, ground pepper, garlic, lemon, olive oil, t, parmesan, t

Taken from www.epicurious.com/recipes/member/views/roasted-broccoli-51937601 (may not work)