Best Broccoli Ever

4 to 5 pounds of broccoli (I only used like 2 lbs), cut into florets (but relatively big ones.)
Olive Oil
Salt and Pepper
4 garlic cloves
Lemon (zest and juice)
Fresh Parmesan cheese

Preheat your oven to 425° dry the broccoli THOROUGHLY. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (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.” When it’s done, take it out of the oven, 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. She also has you add 2 Tbs julienned fresh basil, but I left that out too. 

www.amateurgourmet.com or The Barefoot Contessa.