adapted from Barefoot Contessa
The broccoli turns out crispy and flavorful, this is a great way to enjoy this vegetable.
4 lbs broccoli, 2-3 large bunches (fresh is best!)
2 Tbsp Olive Oil
1 1/2 tsp Salt
1 tsp Pepper
4 Garlic Cloves, minced
1 Red Pepper, diced
1 Lemon, used for zest and the juice
3 Tbsp pine nuts
1/3 cup Parmesan cheese
Preheat oven to 425. Dry out the broccoli so there is no moisture left on them. Put the broccoli on a cookie sheet and toss with olive oil, salt, and pepper. Sprinkle on the minced garlic and diced red pepper and roast in the oven for 25 minutes, or until the tips of some of the florets are turning brown. Take it out of the oven and grate the lemon zest on top, then squeeze the juice over the broccoli. Sprinkle the pine nuts, the cheese, and fresh basil on top and serve warm.