Adapted from Ina Garten
Prep Time: 10 minutes
Bake Time: 25-35 minutes
8 cups of broccoli floretts (about 3 bunches, stems removed)
3 large or 4 small garlic cloves, thinly sliced
5 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon zest
2 tablespoons lemon juice
4 tablespoons pine nuts, toasted
1/2 cup Parmesan cheese, plus extra for sprinkling just before serving
Start with preparing your ingredients by zesting and juicing your lemon. Thinly slice your garlic cloves. Then spread your pine nuts on a sheet lined with foil and bake at 425 degrees until golden.
Meanwhile, wash your broccoli. Cut the head of your broccoli, with about 1 inch of stem attached. Cut the larger broccoli floretts into smaller bite sized pieces until you have about 8 cups worth of broccoli. Combine your broccoli and garlic slivers on a cookie sheet, drizzle 5 tablespoons of olive oil, add your salt and pepper and toss until your seasonings are well incorporated.
Bake for about 30-35 minutes, or until your broccoli is tender and the stems and garlic begin to brown. Once removed from the oven, immediately transfer your broccoli to a serving bowl and add your lemon zest, lemon juice, 1 1/2 tablespoons of olive oil, Parmesan cheese, and pine nuts. Toss until all of your ingredients are thoroughly mixed and enjoy!