PARMESAN ROASTED BROCCOLI
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
Preheat oven to 425 degrees F.
Remove broccoli florets from stalk, leaving an inch or two of stem attached. Break down larger pieces with a small knife, pulling the florets apart. Arrange florets on a sheet pan in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Season with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove from the oven and immediately toss with a splash of olive oil, lemon zest and juice, pine nuts, and Parmesan.