INGREDIENTS

Serves 4 people

PREPARATION

1. Separate the broccoli florets into individual pieces, then slice each floret in half lengthwise.
2. Use a microplaner to shave the garlic, it will have a paste consistency. If you do not have a microplaner a mortar and pestle will work as well. As last resort a garlic press will work, but it will not get the garlic as fine as the other methods.
3. Add garlic paste to the olive oil and mix. Let that stand for 45 minutes to extract the flavor into the oil.
4. Preheat your oven to 400 °F (205°C). Add the broccoli to a large mixing bowl. Add the garlic oil mix, salt, and red pepper flakes into the bowl and mix thoroughly. Try and work the garlic into the florets as much as possible, this will protect it from the heat of the oven. Do not wash the mixing bowl as you will use the residual oil again.
5. Place the broccoli cut side down on a baking sheet with parchment paper. Place the tray in the oven and cook for 15-20 minutes depending on the size of the broccoli. The cut side of the broccoli should have a caramelized brown look when properly cooked.
6. While the broccoli is cooking, add a pan to your stovetop on medium heat. Add the pine nuts to the pan stirring very frequently. When the pine nuts turn to a light brown remove them from the pan and add to the mixing used for the broccoli. When the broccoli is cooked add to the mixing bowl with the nuts and residual oil and toss again. This will add some fresh garlic flavor to the roasted garlic on the broccoli.

SUGGESTIONS

• Good side for almost any meal
• This dish holds well so prepare in advance and reheat quickly in the oven or just serve at room temperature.