Roasted Broccoli with Lemon and Pecorino-Romano Cheese

Ingredients

• 1 lb. broccoli pieces, cut so flower ends are not over an inch across
• 2 T extra virgin olive oil
• 2 T fresh squeezed lemon juice
• Sea salt to taste
• 1/2 cup freshly grated Pecorino-Romano or Parmesan cheese

Directions

1. Heat the oven to 450F/220C. Coat a large metal baking sheet with olive oil spray or non-stick spray.
2. Cut the broccoli stems so the pieces are fairly even in length. If the outside of the stalks feels tough, take off the outer layer with a vegetable peeler. Separate the florets into matching pieces, keeping the tops about an inch wide. For less mess, slice through the stem portion first, then pull the florets apart by hand.
3. In a bowl, whisk the olive oil with the lemon juice and add sea salt to taste. Add the prepared broccoli and toss until it is coated.
4. Arrange the broccoli on the baking sheet with space between the pieces. Roast until the broccoli turns vivid green and the edges begin to brown.
5. As the broccoli roasts, grate the Pecorino-Romano cheese on the large holes of a grater. Check the pan after 10 minutes, then take another look after 5 minutes. If you like broccoli softer and more browned, leave it in the oven a few minutes longer. Turning is fine if you want to, but it is not necessary.
6. Scatter Pecorino-Romano or Parmesan over the hot broccoli and serve.