Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or a silicone mat to make cleanup easier.
Wash the broccoli and cut it into bite-sized florets, about 2-3 inches long, ensuring they’re fairly uniform for even roasting.
In a mixing bowl, toss the broccoli florets with olive oil, making sure each piece is evenly coated and shiny.
Spread the broccoli evenly on the prepared baking sheet in a single layer, giving each floret space to roast properly.
Sprinkle generously with salt and pepper to season the broccoli evenly before roasting.
Place the tray in the oven and roast for 15-20 minutes. Shake the pan or flip the florets halfway through to promote even browning and caramelization, watching for deep golden edges.
While the broccoli roasts, finely mince the garlic cloves and grate the Parmesan cheese, so everything is ready to go once out of the oven.
When the broccoli is deeply golden and slightly crispy around the edges, remove the tray from the oven and immediately sprinkle the minced garlic over the hot florets, allowing it to soften and release fragrant aroma.
Sprinkle the freshly grated Parmesan evenly over the hot broccoli, letting it melt slightly and create crispy, nutty bits.
If desired, add a little lemon zest or squeeze fresh lemon juice over the dish for brightness and a fresh kick.
Give everything a gentle toss to distribute the garlic, Parmesan, and lemon evenly, then serve immediately while warm and crispy.
