Preheat the oven to 350 degrees.

Spread the broccoli in a shallow roasting pan, toss it with the 3 TBS of olive oil and season lightly with salt and pepper. Roast for about 40 minutes, tossing half way through, until the broccoli is tender and golden brown.

Meanwhile, in a small, dry skillet, toast the pine nuts over medium-low heat for 2 to 3 minutes, or until they darken a shade or two and are fragrant. Shake the pan to prevent them from burning. Remove the pan from the heat and let the pine nuts cool.

Whisk together the shallot, lemon juice, and 1/2 teaspoon of salt, stirring until the salt dissolves in the lemon juice. Whisk in the 2 TBS of extra virgin olive oil.

Transfer the broccoli to a serving platter and drizzle the lemon vinaigrette over it. Scatter the pine nuts over the broccoli. If desired, scatter some grated lemon zest over it, too. Serve right away.