Lunch

ROASTED BROCCOLI

Heat oven to 425



4 to 5 lbs of broccoli, cut up into medium size florets (I use 3 bunches)

4 cloves garlic, thinly sliced

Olive oil

1 ½ teaspoon kosher salt

½ teaspoon pepper



Mix above together with about 3 to 4 tablespoons of olive oil. Roast at 425 for 20 to 25 minutes.



Lemon zest and lemon juice from one lemon

3 tablespoons of pine nuts

1/3 cup fresh parmesan

2 tablespoons fresh basil cut up



When broccoli is done cooking, toss with the remaining ingredients, above. I add a little olive oil to the lemon juice and lemon zest mixture, seems to make the lemon spread around better.



Recipe calls for a total of 7 tablespoons of olive oil. I use less to decrease the fat.

YUM!