This was nice for a change up with the broccoli!
Parmesan Roasted Broccoli
From: SAA Cookbook Volume 4: Surviving Medical School, One Bite at a time
4-5 lbs. broccoli
4 cloves garlic, peeled and thinly sliced
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. lemon zest
2 Tbs. freshly squeezed lemon juice
3 Tbs. pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 Tbs. fresh basil leaves, julienned
Preheat oven to 425 degrees. 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. of 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. Remove the broccoli from the oven and immediately toss with 1 1/2 Tbs. olive oil, the lemon zest, lemon juice, pine nuts, parmesan and basil. Serve hot.