Parmesan-Roasted Broccoli

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Spread the pine nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Increase oven temperature to 425 degrees F.
  3. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets in a single layer on a large rimmed baking sheet. Sprinkle the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast until crisp-tender and the tips of some of the florets are browned, about 20 to 25 minutes. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Yields: 6 servings

Printed From: www.sweetpeaskitchen.com