1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4-inch thick

1/4 cup extra-virgin olive oil, divided

Kosher salt, to taste

Freshly ground black pepper, to taste

2 teaspoons fresh lemon juice

1 teaspoon minced shallot

2 tablespoons freshly grated Parmigiano-Reggiano cheese

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Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
In a large bowl, toss the broccoli florets and sliced stems with 2 tablespoons of olive oil, a pinch of kosher salt, and freshly ground black pepper until evenly coated.
Spread the broccoli in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until the edges are crispy and the stems are tender.
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, minced shallot, and a pinch more salt and pepper.
Once the broccoli is done, transfer it to a serving dish and drizzle the lemon-shallot dressing evenly over the top.
Sprinkle freshly grated Parmigiano-Reggiano over the broccoli and allow it to melt slightly from the warmth of the broccoli. Serve immediately and enjoy!

Add minced garlic with the broccoli before roasting for extra flavor.

Swap Parmigiano-Reggiano with Pecorino Romano for a sharper taste.

Add fresh or dried herbs like thyme, rosemary, or oregano for more flavor.

For a spicy kick, sprinkle red pepper flakes before roasting.

Top with toasted pine nuts or slivered almonds for added crunch.

Roasted cauliflower, carrots, or Brussels sprouts can be added for a veggie medley.