Step 1

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.

Step 2

Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.

Step 3

Place the broccoli florets on a sheet pan large enough to hold them in a single layer.

Step 4

Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper.

Step 5

Roast at 400*F. (Ina originaly baked at 425*) for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Step 6

Serve and enjoy!

Step 7

Remove the broccoli from the oven and immediately toss with 11/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.