Oven Roasted Broccoli With Lemon And Garlic

0 Preheat the oven to 400℉ degrees.
1 Cut the florets from the stalk, leaving intact about one to two inches of stalk attached to the florets. Discard the rest. Aim for uniformity in size; you should have around 8 cups.
2 Place the broccoli florets on a sheet pan to hold them on a single layer.Drizzle about 4 tablespoons of the olive oil over the florets. Season lightly with salt and pepper and roast for about 15 to 20 minutes. They should be crisp, and some of the tips should start to be brown.  
3 Meanwhile, toast the pine nuts by placing them in a small dry skillet and sautéing them over low heat, tossing them often. About 3 minutes or until golden brown. Remove them from the skillet once done and set aside. 
4 In the same small skillet, add one tablespoon of olive oil, add the garlic slivers, and cook over low heat, stirring occasionally, until golden brown. Remove the garlic with a slotted spoon and set aside.
5 Remove the broccoli from the oven and toss immediately with the remaining olive oil, lemon juice, lemon zest, pine nuts and the parmesan cheese. Serve hot.