Ingredients and Equipment. Use good-quality parmigiano-reggiano cheese here (and shred it yourself!) for best results - it will melt right into the broccoli and give you amazing flavor! You can use pre-shredded or bagged parmesan cheese if you prefer, but keep an eye on it as it finishes baking as it's more likely to clump instead of melt - you may need to give the broccoli an extra toss or two to help the cheese melt evenly. You can use the grated parmesan cheese from a plastic container in a pinch, though it's not our favorite. We love our trusty half sheet pan for this recipe.

Additions and Substitutions. This blank-canvas recipe is very forgiving - doctor it up however you like! Use shredded asiago, grana padano, or pecorino romano in place of the parmesan. Substitute goat cheese, gorgonzola/blue cheese, or feta for the parm (no need to return the broccoli to the oven with these softer cheeses! Just sprinkle them on when you're ready to serve). Toss roasted broccoli with balsamic vinegar, orange juice, lime juice, maple syrup, or teriyaki sauce in place of the lemon juice. If you don't like whole garlic cloves, omit the garlic or mince it finely and add halfway through the cooking time so it doesn't burn. Use 1/2 tsp. garlic powder if you don't have fresh garlic.

Strict vegetarians should look for parmesan cheese made without animal rennet or omit the cheese entirely. To make this recipe vegan, omit the parmesan cheese. Use a teaspoon or two of nutritional yeast (we like this one!) in place of the parmesan to mimic the flavor of the cheese!

Feel free to skip the extra bake time once you add the parmesan! We love the extra crisp and nutty flavor we get here from popping the broccoli back into the oven once the parmesan is added, but you can certainly skip this step if you like. Just toss the parmesan with the roasted broccoli, add lemon juice, and serve as is!

Adjusting the baking temperature and time. We like our broccoli crispy, with plenty of browned pieces! If you prefer a lighter roast and less char on your broccoli, reduce the cooking time by 5-10 minutes. Broccoli will roast well anywhere from 400-450 degrees F - so feel free to adjust the temperature based on how much time you have or what else you have in the oven. Rough cook time estimates for broccoli: 20-30 minutes at 400 degrees, 15-22 minutes at 425 degrees, 10-20 minutes at 450 degrees. A good rule of thumb: because ovens vary, check your broccoli at the 10-minute mark and then again every 5-10 minutes.

Use this method for any roasted veggies! Brussels sprouts, carrots, beets, parsnips, potatoes, bell peppers, butternut squash, and sweet potatoes are all delicious instead of or in addition to the broccoli here. If you're making multiple types of veggies, cut them to the same size to help them cook evenly. You may need to adjust total cook time with different vegetables.

Make-Ahead Tips: To make this roasted broccoli in advance, follow steps 1-4 as written, then let broccoli cool completely and transfer to an airtight container. Store in the fridge for 3-4 days. When you're ready to eat, reheat broccoli on a sheet pan in the oven at 400 degrees F for 5-10 minutes, or in a large cast iron skillet on the stovetop over medium heat. Toss with shredded parmesan a minute or two before broccoli is done, then toss with lemon as directed and serve. We don't recommend freezing this roasted broccoli as it can alter the texture.