Preheat oven to 425°F. Spray a baking sheet with nonstick spray. Set aside for now.
In a large bowl, combine the broccoli, olive oil, salt and pepper, garlic, lemon juice, and half of the Parmesan cheese. Toss to combine all the flavors.
24 ounces broccoli florets, 2-3 tablespoons olive oil, 2 cloves garlic, ½ cup freshly grated Parmesan cheese, 2 tablespoons lemon juice
Arrange the broccoli in a single layer on the prepared baking sheet and place the lemon wedges around as you see fit.
2 whole lemons
Bake for 12-14 minutes, or until tender
Remove from oven and sprinkle with the rest of the Parmesan. Squeeze lemon wedges over broccoli if desired.
Video
Notes
If using frozen broccoli florets, separate the florets as much as possible before tossing in oil and bake at 450°F instead of 425°F.
In place of fresh garlic, you can use ½ teaspoon of garlic powder.
Storage: Store lemon Parmesan roasted broccoli in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.