Baked Broccoli with Parmesan

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. 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.

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

Toss 4 garlic cloves on the broccoli and drizzle with 5 tablespoons good olive oil.

Sprinkle with the kosher salt and freshly ground black pepper.

Preheat the oven to 425 degrees F. 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 1/2 tablespoons olive oil, the lemon zest, freshly squeezed lemon juice, toasted pine nuts, grated Parmesan cheese and julienned fresh basil leaves.

Serve hot.