Parmesean, lemon and crispy florets make this a heavenly side dish
2 to 3 pounds broccoli
3 garlic cloves, peeled and thinly sliced
Good olive oil
3/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoons grated lemon zest
1 tablespoons freshly squeezed lemon juice
1/4 cup freshly grated Parmesean cheese
12 julienned fresh basil leaves
Preheat the oven to 425 degrees F.
Cut the broccoli florets into quarters, leaving the stalk intact. Place the broccoli florets on a baking sheet large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 2-3 tablespoons 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
Remove the broccoli from the oven and immediately toss with 1/2 tablespoons olive oil, the lemon zest, lemon juice, Parmesan, and basil. Serve hot.