Parmesan-Roasted Broccoli with Pine Nuts

• Ina Garten is a genius at taking a simple recipe and elevating it - her instructions are clear, and include many things you already have! 
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• 4 to 5 pounds broccoli
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

1. Preheat the oven to 425 degrees.

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

3. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper to taste. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

4. In a separate pan, roast the pine nuts over low-medium heat until a nice little char. 

5. Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and chopped basil. Serve hot.