1/2 tsp. kosher salt, a good pinch freshly ground black pepper
1/2 tsp. sugar
2 Tbsp. freshly grated Parmigiano-Reggiano
Lemon Wedge (optional)
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.
