Parmesan-Roasted Broccoli

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 ½ 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

⅓ cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions at foodnetwork.com

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