Directions

• Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
  In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well.
  Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks or use for stock . Add the broccoli florets to the large bowl and toss with the spices and oil to coat evenly. Transfer the broccoli to the prepared baking sheet.
• Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli. Taste and adjust seasoning if necessary. Transfer to a serving dish and gently squeeze 1 to 2 teaspoons of lemon over top. Sprinkle with the remaining cheese and serve.

Source: Once Upon a Chef Jennifer Segal - tested and Loved by Andrea Chavez