1 lb fresh or FROZEN broccoli, pieces or florets (if using frozen, just make sure to remove any ice chunks)
2-4 tablespoons of Extra Virgin Olive Oil
2 (or more!) garlic cloves, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Panko bread crumbs
2 tablespoons shredded Parmesano Reggiano cheese
1/3 cup grated Parmesan cheese
1 lemon, zest and juice
3 tablespoons toasted pine nuts
Place the broccoli in a large bowl. Add the olive oil, garlic, salt, and pepper and stir to get the broccoli completely coated. Add in the bread crumbs and shredded Parmesano Reggiano cheese. Stir so everything is well mixed. Transfer to a lightly greased cookie sheet (TIP: Cover the cookie sheet with foil and grease the foil for easy clean up!) Make sure to get all the crumbs out of the bowl and add it to the top…it’s the best part!
Roast in the oven for 20 to 25 minutes, until the broccoli and all of the other yumminess is browned. I stir the broccoli up one time after about 15 minutes. Remove from oven.
Next, zest a lemon over the broccoli. Cut the lemon in half and squeeze the lemon juice over the broccoli add the toasted pine nuts and the grated Parmesan cheese.