Rinse 1 ½ lb broccoli under tap with hands. Pat dry paper towels. Set on cutting board. Use chef's knife slice florets 1-½ inch bites, stems ¼ inch coins-uniform size key. Dump mixing bowl.
Drizzle 3 tbsp olive oil in bowl over broccoli. Measure ½ tsp salt, ¼ tsp pepper, 1 tsp garlic powder-sprinkle in. Rub coat shiny with hands 30 seconds. Fold ¼ cup parmesan with spoon till sticks.
Rack middle. Preheat oven 425°F. Line Nordic Ware half-sheet parchment paper. Dump broccoli flat single layer cut sides down using tongs-no pile. Roast 20 minutes exact—edges char dark golden.
Oven mitts yank Nordic Ware half-sheet. Squeeze 1 tbsp lemon juice over hot broccoli using spoon. Gentle toss tongs shine it up. Plate hot scoop with spoon.
