Preheat oven to 425 degrees.

In a large bowl, add olive oil, broccoli florets, salt, pepper then toss to coat. Arrange broccoli on two baking sheets then season with salt and pepper. Don’t be tempted to place all the broccoli on one sheet or they will steam each other and not brown.

Bake for 20 minutes, flipping halfway through. Bake until broccoli is just barely tender and still a little crunchy.

While the broccoli is roasting, place the balsamic vinegar in a small sauté pan and bring to a boil. Simmer to reduce the vinegar, for about 4 minutes, until it’s the consistency of syrup. Set aside.

Remove florets from the oven then sprinkle with lemon pepper and salt to taste.  Place in a serving bowl, drizzle with the balsamic vinegar reduction and serve immediately.