Roasted Broccoli

I have made this dish twice now and love it.
First of all you do need to like broccoli.
It is a simple
recipe from Ina Garten's , Back to Basics cookbook, with my adaptations.
The flavour is terrific and this is relatively lower in calorie.
4 to 5 pounds of broccoli(about 8 cups)
4 garlic cloves, peeled and thinly sliced
Olive oil extra virgin
1 1/2 tsp. sea salt
1/2 tsp. pepper
2 tsp. grated lemon zest
2 TBSP. lemon juice
2 TBSP. pine nuts(optional)used pecans that is what I had but sesame seeds would be good too
1/3 cup grated Parmesan cheese
2 TBSP. julienned fresh basil leaves (optional)omitted just did not have in house.
Preheat oven to 425.
Cut broccoli from the thick stalks leaving an inch or two of stalk.
Place the florets in a large sheet pan. Toss with about 5 TBSP. olive oil, sprinkle on garlic, salt and pepper.
Roast for 20 -25 minutes.
Remove from oven toss with lemon zest, lemon juice, pine nuts and Parmesan and basil.
Serve immediately.
With only 2 of us did not make this huge batch but cut the recipe by three quarters and it was still fantastic.