Serves 6 as a side.
3 broccoli florets
1/4 cup olive oil
Juice of 1./2 lemon
1/3 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup toasted pine nuts
2 tablespoon grated lemon peel (2 lemons)
4 teaspoons finely chopped garlic
Preheat the oven to 450 degrees. Place the broccoli from the 3 florets on a baking sheet, toss with the 1/4 cup of olive oil, juice of half a lemon, and roast for 20 minutes. Toss once after 10 minutes.
Toast the pine nuts in a dry sauté pan until golden and fragrant. Add to the finely chopped garlic, parsley, and grated lemon zest and combine.
Immediately top the roasted broccoli with the gremolata, and serve!