Cooked - Roasted Broccoli

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1 large head broccoli, cut into ¾-inch florets, stems sliced into ¼-inch-thick rounds (about 5 cups florets and stems)

1 small shallot, thinly sliced

1.5 tablespoons extra-virgin olive oil

0.25 teaspoon salt

0.25 teaspoon ground pepper

1 tablespoon lemon juice

Preheat oven to 425°F.
Toss broccoli florets and sliced stems, shallot, oil, salt and pepper together on a large, rimmed baking sheet until coated; arrange in an even layer.
Roast, stirring halfway, until charred and tender, 10 to 15 minutes.
Drizzle with lemon juice.
Serve immediately.

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