Step 1

Prep the oven: Preheat the oven to 425°F.

Step 2

Prep the broccoli: Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. I cut mine in really small florets because I wanted bite size florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper.

Step 3

Bake: Transfer the sheet pan to the oven and bake for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Stir the broccoli once partway through cooking.

Step 4

Finish the dish: Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.