Roasted Broccoli with Lemon and Parmesan
Ingredients
- 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
- Freshly ground black pepper
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced shallot
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
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