Lemon Parmesan Broccoli

Unlike some of my sisters, I LOVE broccoli!  I usually like my vegetables steamed, but after discovering how good asparagus is roasted... I decided to look for some more roasted vegetable recipes.  I found this one from Erin's friend, Lisa Shortridge.  I only use one head of broccoli and cut down the recipe - including decreasing the 2nd oven time by 5 minutes.  It turned out great!  Easy and yummy... just my style.  Plus, I've discovered that if vegetables have a little "Zaza Zing" component to them, my family will eat twice as much.  So my taste buds and my family's health are happy! :)

Lemon Parmesan Broccoli
Submitted by Mindy ~ The Sisters Cafe

3 heads broccoli (approx 3 lbs)
3 T. Olive Oil
salt and freshly ground pepper
1 c. freshly grated Parmesan
1 lemon, juiced

Preheat the oven to 400 degrees.  Trim about one inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears (I didn't do this - I just cut into florets).  Arrange the broccoli on a nonstick cookie sheet (I used my silpat), drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper.  Toss to coat evenly.  Transfer to the oven and roast for 10 minutes.  Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the broccoli (about 10 minutes).  Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.