Adapted from Barefoot Contessa via the Amateur Gourmet
Adam makes a note that it is super important that your broccoli be dry when you put it in the oven. Therefore, I did something I’ve never done before – I ate vegetables that weren’t washed! I bought organic broccoli at the farmer’s market, so I hope I’m fine, but just make sure if you wash your broccoli that you dry it very well. Also, Chase thought there was a hint too much lemon in the batch I made, so I’ve noted that you should only use the juice from half a lemon to start, and you can always add more later.
2 medium bunches of broccoli, cut into florets
4 tablespoons olive oil
salt & pepper
2 cloves garlic, cut in half
½ cup grated parmesan cheese
¼ cup toasted pine nuts
Preheat the oven to 475 degrees. Drizzle 2 tablespoons of olive oil over broccoli and sprinkle with salt and pepper. Spread out over a baking sheet with the garlic cloves. Roast in the oven for 20-25 minutes, or until the broccoli starts to blacken around the edges and gets crispy.
Meanwhile, zest the lemon and cut in half. Squeeze the juice out of half of the lemon and combine with lemon zest and olive oil to form a “dressing.” Remove the broccoli from the oven and pour the lemon dressing over it. Sprinkle with parmesan cheese and pine nuts. At this point you should taste it to decide if you want to squeeze the rest of the lemon over it, and then dig into the best broccoli you’ve ever had.