- 1 Head Broccoli
- ½ Cup grated Paremsan
- ¼ cup olive oil
- Red crushed pepper
- Lemon zest / juice
- Pine Nuts (optional)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Slice the broccoli in half to make a broccoli fan.
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 olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. In the last 5 minutes of cooking add parmesan cheese and let melt and brown a little and pine nuts allow them to toast.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, and lemon juice.