Parmesan-Roasted Broccoli (Stefanie)

4 - 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 tsp. grated lemon zest

2 TBS. freshly squeezed lemon juice

3TBS. pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 TBS. julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425°. 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 TBS. olive oil. Sprinkle with the salt and pepper. Roast for 20 - 25 minutes, until crisp-tender and the tips of some of the florets are browned.  Mix 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil.   Remove the broccoli from the oven and immediately toss with lemon mixture (Can use less mixture if desired, it is strong flavored). Serve hot.