Directions

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.)  dry them THOROUGHLY. That is, if you wash them.

Preheat oven to 425

Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (it says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."

Zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. It also has you add 2 Tbs julienned fresh basil, but I left that out too.