Preheat oven to 425ºF.

Arrange the broccoli on a baking sheet and drizzle with extra virgin olive oil. Season with salt, pepper, Italian seasoning, and a pinch of crushed red pepper to taste. Toss to coat and transfer to the oven for 20 minutes, flipping once midway through cooking. The broccoli should be nicely browned and tender-crisp.

Use a microplane to grate off 1 teaspoon of lemon zest from the lemon. Cut the lemon in half. Cut half of the lemon into four wedges for serving and juice the other half. Set aside.

Remove the broccoli from the oven and arrange the baby spinach on top. Season the spinach lightly with salt and add the lemon juice. Return the baking sheet to the oven for 5 minutes or until the spinach is bright green and wilted. Remove from the oven.

Transfer the broccoli and spinach to a serving platter. Garnish with lemon zest, Parmesan, and freshly minced parsley. Serve with lemon wedges on the side. Enjoy!