Fortunately, broccoli is a vegetable that is available year-round. I try to choose tight florets with green leaves. I think that this recipe would be great with some thinly sliced garlic, but I cannot have garlic. If you choose to add a bit of thinly sliced garlic, do so when tossing with oil, salt, and pepper.
Ingredients:
4 to 5 pounds of broccoli (approximately 8 cups)
Quality olive oil
1-1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
3 tsp of pine nuts (you can roast them, but Robert prefers that I do not)
1/3-1/2 cup of Parmesan cheese
2 tbsp julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees. Cut the broccoli florets from the thick stalks, leaving a nice stem (1-2"). Cut the larger pieces through the base of the head. Place the broccoli florets on a sheet pan in a single layer fashion. Drizzle and toss the broccoli with 5 tbsp of olive oil, salt, and pepper. Roast for 15-25 minutes, until crisp-tender and browned. Remove the broccoli from the oven and toss with 1-1/2 tbsp of olive oil, the lemon zet, lemon juice, pin nuts, Parmesan, and basil. Serve hot.
