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--leaving room around each floret so 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.
Finish by topping broccoli with freshly grated parmesan and fresh lemon juice.
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.