You preheat the oven to 425. Take 4 to 5 pounds of broccoli cut
into florets dry them THOROUGHLY. Put the broccoli on a cookie
sheet. Toss with olive oil, salt and pepper. 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. 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. add 2 Tbs julienned fresh basil
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