I first saw this recipe at Ezra Pound Cake. It's a weeknight staple.
Adapted from Barefoot Contessa Back to Basics – Ina Garten
1 (12-oz) bag of broccoli florets
3 garlic cloves, peeled and thinly sliced
3 tablespoons extra virgin olive oil
1 teaspoon lemon or lime zest
4 tablespoons pine nuts, toasted
1/2 cup parmesan cheese, freshly grated
1 tablespoon basil, julienned
Salt and pepper to season
Toast the pine nuts in a dry skillet over medium heat until they are lightly toasted. It takes only a few minutes so stay close.
Preheat the oven to 425°F.
Place the broccoli in a single layer on a baking sheet. Drizzle with a tablespoon or two of olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes.
Remove the broccoli from the oven and toss with lemon zest, remaining olive oil, pine nuts, and chopped basil.
Serves about 4. I add any leftovers to a salad the next day.