If you're serving this broccoli with a main dish that needs to go in the oven as well (and you're like me and don't have a double oven), you can cook the broccoli first, then just stick it back in the oven (covered with foil) for the last 15 minutes of whatever main dish you're cooking to warm it up. I've done this a couple times now and it works great! It's also easy to halve the recipe if you're just cooking for two!
Recipe adapted from here.
8 cups broccoli florets (the florets from about 4-5 stalks)
4 garlic cloves, peeled and finely chopped
7 tbsp olive oil, divided
1 tsp salt
1 tsp freshly ground black pepper
2 1/2 tsp grated lemon zest (from about 2 lemons)
2 tbsp freshly squeezed lemon juice (from about 2 lemons)
1/2 cup pine nuts, toasted (I toast mine in the toaster oven for a few minutes)
1/3 cup freshly grated Parmesan cheese
2 tbsp thinly chopped fresh basil leaves (about 12 leaves)
1. Snap the broccoli florets off the stalks, and discard the stalks. Cut larger florets in half. Place the florets in a single layer on a rimmed cookie sheet.
2. Sprinkle the garlic over the broccoli florets, then drizzle with 5 tbsp of olive oil and sprinkle with salt and pepper.
3. Roast for 20-25 minutes at 425 degrees, until the broccoli is tender and some of the edges are browned.
4. Remove broccoli from the oven and toss immediately with 2 tbsp olive oil, lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Broccoli florets (Note: I took these photos using a half recipe... I use a large rimmed cookie sheet when making a full batch).
With garlic, olive oil, salt, and pepper!
After coming out of the oven!
(I usually mix the tossing ingredients while the broccoli is in the oven)
Mixing the roasted broccoli...