1 Head broccoli cut into florets
1 Large lemon
3 Tablespoons oil, olive
1/2 Teaspoon salt, Kosher
1 Teaspoon seasoning, Greek
1/3 Cup cheese, parmesan, grated
Toss cut, dry broccoli in enough olive to lightly coat each piece. Add salt and Greek seasoning and toss to coat.
Roast broccoli for 20 to 25 minutes.
Cut lemon. Squeeze lemon juice over broccoli and toss to coat. Sprinkle with Parmesan cheese and serve.