1-First Step: Heat the oven and prep the pan Preheat your oven to 400 degrees F. While the oven heats, get out a large sheet pan so the broccoli can sit in a single layer. This matters because crowded broccoli steams instead of roasts. A single layer gives you better browning and more crisp edges.

2-Second Step: Cut the broccoli the right way Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached. Discard the very tough ends. If some florets are very large, cut them into smaller pieces so they cook at the same pace. You want about 8 cups of florets on the pan. Dry broccoli is happy broccoli. If you wash it first, pat it very dry before roasting so it can brown instead of steam.

3-Third Step: Season and coat evenly Place the broccoli on the sheet pan in a single layer. Toss it with the sliced garlic, then drizzle with 5 tablespoons olive oil. Sprinkle on 1.5 teaspoons kosher salt and 0.5 teaspoon black pepper. Use your hands or tongs to coat every floret well. This is not the time to be shy with seasoning, because the oven will mellow everything out a bit.

4-Fourth Step: Roast until crisp-tender Roast the broccoli for 20 to 25 minutes. You are looking for tender centers and browned tips. If your oven runs hot, start checking around 18 minutes. For extra even browning, flip the broccoli halfway through roasting. That little move helps the underside get as crisp as the top. If you want a less crisp finish for kids or picky eaters, pull the pan a little earlier. If you want deeper browning, leave it in a few minutes longer and watch carefully so the garlic does not burn.

5-Fifth Step: Finish with lemon and Parmesan Once the broccoli comes out of the oven, move fast. While it is still hot, toss it with 1.5 tablespoons olive oil, 2 teaspoons grated lemon zest, 2 tablespoons freshly squeezed lemon juice, and 0.33 cup freshly grated Parmesan cheese. The heat helps the cheese cling and makes the lemon smell even brighter. Serve it hot right away for the best texture.