But back to the broccoli. What I love about this recipe is that it’s a sprinkle-this-and-drizzle-that kind of recipe. Totally my favorite way to cook! Honestly, there are so many recipes I come up with at home that I never blog about because I never take the time to sit down and measure them, and I know you all get tired of my ambiguous directions. But really, this recipe is so simple, and you can start with a whole pile of broccoli, or just a handful, and go from there with a sprinkle and a drizzle. I will say – for the inquiring minds that want to know – that I had a little less than a pound of broccoli florets, and I used 2 cloves of garlic. Other than that it was seriously just drizzling and sprinkling.
Roasted Broccoli with Parmesan and Stuff
Place the broccoli florets on a rimmed baking sheet. (I used my cast iron pizza pan.)
Sprinkle them with the sliced garlic cloves (as many or as few as you want!)
Drizzle with olive oil, then sprinkle with salt and pepper.
Roast for about 20 minutes in a 425F oven. Remove from the pan into a bowl, and drizzle with a little bit more olive oil and a splash of lemon juice. Stir in some lemon zest and pine nuts, and top with Parmesan cheese before serving.