Broccoli----The Best of Your Life!

This recipe I believe originated with The Barefoot Contessa, so we have to continue to give her the credit. I've roasted lots of different veggies but never broccoli----this is the only way I will prepare it from now on. It is just that good! The quantity is flexible, just adjust the ingredients to match the amount of broccoli you're roasting.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  lbs  dry broccoli florets, relatively big ones
• 2  tablespoons olive oil
• 3⁄4 teaspoon sea salt
• 1⁄2 teaspoon fresh ground pepper
• 2  garlic cloves (sliced or chopped)
• 1⁄2 lemon, zest and juice of
• 1 -2  tablespoon  toasted pine nuts (optional)
• 1⁄4 cup  freshly grated parmesan cheese (optional)

Directions

1. Preheat oven to 425. Spread broccoli on a cookie sheet or I prefer a jelly roll pan.
2. Toss with olive oil, garlic & S&P.
3. Roast for 20 to 25 minutes, I tossed once, until crisp tender and the tips of some of the florets are browned.
4. While the broccoli is roasting toast the pine nuts and zest the lemon.
5. Now comes the yummy part! Remove the broccoli from oven and toss with the lemon zest and squeeze the lemon juice over it.
6. You can add a little more EVOO at this time if necessary (I didn't).
7. Toss broccoli with the pine nuts and parmesan cheese. I even love it cold!