Roasted Broccoli with Lemon and Parmesan

• 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
• Kosher salt
• freshly ground pepper
• 2 teaspoons fresh lemon juice
• 1 teaspoon minced shallot
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 400.
2. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper.
3. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.
4. In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper.
5. Scrape the broccoli into a bowl.
6. Add the dressing and the grated cheese, toss well and serve.

head of broccoli, extravirgin olive oil, kosher salt, freshly ground pepper, lemon juice, shallot, cheese

Taken from www.foodandwine.com/recipes/roasted-broccoli-lemon-and-parmesan (may not work)