Roasted Broccoli with Garlic

1 large head broccoli
2 garlic cloves, peeled and sliced thinly
Olive oil
kosher salt
1 t. grated lemon rind
2 T. fresh lemon juice
Grated Parmesan cheese

Preheat oven to 425 degrees F.

Cut broccoli into florets with about an inch of stalk attached to the florets. Place the broccoli in a single layer on a large baking sheet. Toss garlic slices on broccoli and spray well with olive oil (or drizzle oil over and toss). Sprinkle with salt and pepper.

Roast for about 20 minutes or until broccoli is crisp-tender and the tips of the florets are browned.

Remove from oven and toss with lemon zest, lemon juice and grated Parmesan cheese. (If you want to follow Ina Gartens’s recipe, add lots more olive oil, toasted pine nuts and julienned basil leaves.)