Parmesan-roasted Broccoli

4 lb broccoli
4 garlic cloves, peeled and thinly sliced
3 TB Extra virgin Olive Oil
1 1/2 tsp sea salt
1/2 tsp black pepper
2 tsp grated lemon zest
2 tbsp fresh squeezed lemon juice
3 tbsp pine nuts
1/3 cup grated parmesan
2 tbsp basil

Preheat the oven to 425 F

Cut the broccoli florets from the thick stalk, leaving an inch or 2 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 cup of florets. Place the broccoli florets on a shett pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizle with 5 TBSp Olive oil. Sprinkle with salt and pepper. Roast for 20-25 min, until crisp-tender and the tips of some of the florets are browned. remove the broccoli from the oven and immediatly toss with 1 1/2 tbsp olive oil, the lemon zest, lemon juice, pine nuts, parmesan, and basil. Serve Hot.

Number of Servings: 6

Recipe submitted by SparkPeople user TARAMAY1.