The trick is as simple as it is transformative. Just trim the root ends off your cloves, pop them in the microwave for 20 to 30 seconds, and the skins will slip free like silk stockings after a long night. The heat loosens the bond between the papery sheath and the clove's surface, slightly cooking the interior so it contracts away from its wrapper. You can practically hear the cloves sigh in surrender.
Trimming the broccoli down to bite-sized florets, Garten leaves on some of the stalk, before drizzling everything with "good" olive oil and a sprinkling of kosher salt and black pepper. Finally, she tops them with thinly-sliced garlic, and roasts the broccoli in the oven for about 25 minutes until somewhat tender and browned. Once out of the oven, she tosses them in more olive oil, lemon juice, basil, pine nuts, and last, but not least, grated parmesan.