Parmesan Roasted Broccoli - #18

I have to admit, I caved on entering a grocery store.  However, I did only buy fresh veggies (broccoli, carrots, more cucumbers, peppers, etc.  No meat and no dried goods.  I feel better having the fresh goods.  Having frozen...or canned is ok but fresh is the way to go! 

Now onto what I've been busying myself with.  I'm in the process of renovating my upstairs bathroom.  Cabinets, toilet and flooring is out.  The tub will remain but I'll replace the fixtures.  Next is spackle and paint....little steps.

As for what's cookin'....I found a post on pinterest that was reposted from the Barefoot Contessa.  It is a delicious broccoli dish.  My husband and I were searching for a satisfying pop-in-your-mouth, tasty, healthy treat and we sure did I find one!  Give it a go.  You'll be pleasantly surprised!

Parmesan Roasted Broccoli

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted 

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

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.
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.

*These tasty treats were gone in under five minutes...consumed by adults and (some) kids.
The two who tried it but weren't a fan prefer their broccoli steamed.  I can deal with that!

**stock photo...the broccoli was finished before I could grab my camera