Ina Garten’s Parmesan-Roasted Broccoli

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  • 4 lbs broccoli (note: if you like to slice and roast the stalks too, you won’t need to buy quite as much)
  • 4 garlic cloves, peeled and thinly sliced
  • 1 splash good 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 tbsp  pine nuts, toasted
  • 1/3 c  freshly grated Parmesan cheese
  • 2 tbsp  julienned fresh basil leaves (about 12 leaves)
  1. Heat the oven to 425° F.
  2. 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 on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  3. 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.