Roasted Broccoli

After one bite, I knew - this is one of my all-time favorite side dishes. It's easy to put together, and SO full of flavor!

Roasted Broccoli (adapted from Ina Garten, the Barefoot Contessa)

2 bunches broccoli, cut into largeish florets
6-7 Tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp pepper
4 garlic cloves, peeled & sliced (I used bottled minced garlic - faster)
1 lemon, zested and juiced
1/3 cup parmesan (grated - not from a canister!)
1/4 cup (or less) toasted pine nuts
2-3 Tbsp julienned fresh basil

-Preheat the oven to 425, and cover a cookie sheet or sheet pan with foil (easy clean-up.)
-Toss the broccoli with about 5 Tbsp olive oil, the salt & pepper, and garlic, and spread out on the foil.
-Roast in the oven 20-25 minutes, until the broccoli has some brown bits and is crisp-tender.
-Transfer to a bowl, and toss with the remaining olive oil, lemon juice & zest, parmesan, pine nuts, and basil.

*Make sure to dry the broccoli thoroughly before tossing it with the oil - otherwise, it'll steam instead of getting nice and brown!
*You can leave off the foil and put your pan in the oven as it preheats to get a bit of browning on the underside of the broccoli, too.
*This would be good with some crushed red pepper mixed in if you like a bit of a kick.
*I think the same technique would work well for brussel sprouts or cauliflower - gotta try those next!