3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 cup parmigiano-reggiano cheese, freshly grated
1 lemon, juiced
Preheat oven to 400º.
Trim approximately 1 inch off the ends of the broccoli stalks and cut broccoli lengthwise into spears.
Arrange broccoli on nonstick cookie sheet, drizzle with the olive oil, season with salt and a generous amount of freshly ground black pepper.
Toss to coat evenly.
Transfer to the oven and roast for 10 minutes.
Remove from oven and sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the broccoli, approximately 8-10 minutes.
Remove from oven, drizzle with the juice from the lemon.
Cook’s note: For better presentation, I like to put the finished broccoli into an oven safe dish and sprinkle 1/4 c. parmesan on top