4 small bunches of broccoli (or 2 large ones) -- enough to fill a baking sheet.

7 Tablespoons extra virgin olive oil (5 for pre-cooking and 2 for post cooking)

2 Teaspoons kosher salt

1/2 Teaspoon fresh ground pepper

4 Garlic Cloves

1 Fresh Lemon

5 Slices of Bacon, Chopped and Cooked

3 Tablespoons Pine Nuts

1/3 cup of freshly grated Parmesan cheese

Heat the oven to 400 degrees.

Cut the broccoli into florets. Make sure it is thoroughly dry.  Toss with 5 ounces of olive oil, the salt and pepper.  Add the garlic cloves.  Place on baking sheet.

 

Periodically (every 5-8 minutes or so), you can shake the pan, but it is not necessary.  Roast for 20-25 minutes, or until the tips of the florets are browned.

 

Cut and cook bacon.  When bacon is almost done, add the pine nuts to the bacon grease to toast them.  Drain both and set aside.

 

Place cooked broccoli into a bowl and top with the zest of a lemon.  Squeeze the juice from one lemon over the broccoli and add the pine nuts and bacon.  Top with the parmesan cheese and serve.  You can also add some fresh basil to this if you have it.