Start by preheating your oven to 425°F (220°C). A hot oven is key to achieving those perfectly roasted edges on the broccoli.
Wash the broccoli thoroughly and cut it into pieces, ensuring the flower ends are no larger than an inch across.
In a mixing bowl, combine the broccoli pieces with the extra virgin olive oil and a generous sprinkle of sea salt. Toss the broccoli until it is evenly coated.
Spread the broccoli in a single layer on the baking sheet, making sure not to overcrowd the pan. Roast for about 20-25 minutes, or until the edges are crispy.
Once roasted, remove from oven and drizzle with lemon juice. Sprinkle the grated Pecorino-Romano cheese over the broccoli while it’s still hot.
Give the broccoli a final toss to distribute the cheese and lemon juice evenly. Serve warm as a side dish.
