2 medium heads of broccoli (about 2 pounds total)
3 tablespoons olive oil
1 teaspoon kosher salt
1/3 cup shredded Parmesan cheese
3 tablespoons fresh lemon juice (about 1 medium lemon - be sure to zest the lemon before juicing)
2 teaspoons grated lemon zest (about 1 medium lemon)
1/2 teaspoon red pepper flakes (optional)
Preheat oven to 400 degrees F. Trim lower stems from broccoli. Use a vegetable peeler to peel stems, then slice stems crosswise into ΒΌ-inch-thick disks. Cut broccoli florets into 1-1/2 inch pieces.
Divide broccoli between 1 to 2 rimmed baking pans. Broccoli should be in an even layer and not overcrowded. When it doubt, use 2 pans.
Drizzle broccoli with oil and sprinkle with salt; toss to combine. Transfer to oven and roast 20 to 25 minutes or until broccoli is brown and tender, stirring once halfway through cooking.
Transfer broccoli to large serving bowl. Add cheese, lemon juice, lemon zest and red pepper flakes, if using, and toss to combine. Serve immediately