Roasted Broccoli with Lemon and Parmesan

With the tang of citrus and a hint of umami from Parmesan, this lemon roasted broccoli recipe hits all the right notes while retaining enough versatility to be paired with a wide range of dishes. Here, it's simply seasoned with just salt and black pepper, but don't let that stop you from spicing things up if the rest of your meal permits. Garlic — either fresh minced or powdered — would certainly jive with the dish's other flavors, as would smoked paprika or crushed red pepper.

While the broccoli florets are the most popularly used, the stems can be as tasty. To prepare a whole stalk, first cut off the bottom inch or two that's fibrous; the farther from the crown, the tougher the stem gets. Next, do your best to peel away the thick outer skin, especially from that lower portion. You needn't be as concerned with getting every last bit off the upper part as that will soften up adequately in the roasting process. Last, slice the stems crosswise about 1/4-inch thick.

If you like your roasted broccoli deeply caramelized, consider placing the sheet pan on the bottom of the oven. It's especially hot there, so the broccoli's exterior can cook quickly while the inside becomes perfectly tender. Keep a watchful eye on it toward the end of roasting and remove the pan from the oven as soon as the broccoli reaches your desired degree of brown.