In a large bowl, mix together olive oil, salt, pepper, garlic powder, and paprika. Add broccoli florets and stir well, until broccoli is coated and all of the oil is absorbed.
Spread the broccoli in a single layer on large rimmed baking pan (sheet pan). Bake for 10 minutes, stir, and bake an additional 3 minutes or until broccoli is tender.
Remove from the oven and transfer to the same large bowl. Toss with lemon juice and Parmesan cheese; serve immediately.
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Notes
If you prefer, use a whole head of broccoli cut into bite-sized pieces, including the stem. Peel the stem and slice into coins.
Optional Toppings: Lemon zest, toasted breadcrumbs, toasted pine nuts, toasted slivered almonds, or an extra squeeze of lemon juice.
Alternatives to broccoli: broccolini, cauliflower, Brussels sprouts, baby bok choy.