Wash and dry the broccoli well and then trim the broccoli into 1 to 2-inch florets, removing most of the stalk.
Place the florets onto a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat and then spread the broccoli out evenly on the pan, being sure to leave room around each floret so the broccoli can roast, not steam.
Roast for 20 minutes and then flip broccoli and roast for another 10-15 minutes or until broccoli is browned and tender.
Remove the broccoli from the oven and toss with freshly grated parmesan cheese and lemon juice.
Notes
Broccoli: These measurements are based on one large head of broccoli (which is about 4 cups.)Ingredient Note: Use good quality olive oil, freshly grated parmesan, and fresh lemon juice for the best flavor. Dairy-Free/Vegan Friendly: Omit the parmesan. Leftovers: Store leftover baked broccoli in an airtight container in the refrigerator for up to 3 days. To reheat leftover roasted broccoli, spread it out on a sheet pan and broil for 2-3 minutes until warmed through.