Garlic Roasted Broccoli

2 or 3 lbs Broccoli

2 TBS minced Garlic

Good Olive Oil

1 1/2 tsp Kosher Salt

1/2 tsp freshly ground Black Pepper

1 tsp grated Lemon Zest

1 TBS freshly squeezed Lemon Juice

2 TBS toasted pine nuts

1/4 cup freshly grated Parmesan Cheese

1 TBS julienned basil (about 6 leaves)

Preheat the oven to 425 degrees

Cut the broccoli florets from the thick stalks, leaving an inch or two of the stalk attached to the florets, discard the rest of the stalks. You should have about 4 or 5 cups of broccoli. Place the florets on a sheet pan in one layer. Toss the garlic on the broccoli and drizzle with approx. 3 TBS of Olive Oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until tender and some of the tips of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 TBS Olive Oil, Lemon Zest, Lemon Juice, Pine Nuts and Parmesan, and Basil. Serve Hot.

Welcome

I love Barefoot Contessa recipes and although you may think that this is a "Julie and Julie" attempt to make it to the Hamptons via Food network to visit one of my favorite Chefs, you are incorrect. This is just a diary of great food and my quest in becoming a better cook using basic Barefoot techniques. "Now how bad can that be?"