This recipe came to me from The Amateur Gourmet, who got it from Ina Garten (aka The Barefoot Contessa). I'm not a huge fan of Ina's show--just how many gay florists are there in the Hamptons, anyway?--but her recipes tend to be fantastic.
I generally eyeball this, but it's pretty close to the recipe. The most important steps are to make sure the broccoli is really good and dry and to not chop the garlic up too finely (and definitely don't press it). Ina's recipe suggests adding some basil at the end, which I didn't; I usually add a good pinch of red pepper flake, though I didn't tonight.
3 heads broccoli, cut into spears and thoroughly dried
1/4 cup + 1 tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp ground pepper
4 big cloves garlic, sliced
3 tbsp toasted pine nuts
1/3 cup fresh grated Parmesan (the good stuff)
Preheat oven to 450 degrees.
Toss broccoli spears with garlic and 1/4 cup olive oil, along with garlic, salt, and pepper. Spread out on a sheet pan and roast for 20-25 minutes, or until some brown bits are forming on the tips of the florets. Return to the bowl, add the rest of the oil, the pine nuts, and the Parmesan. Toss, correct seasonings, and eat.