Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
Cut the broccoli into bite-sized florets, about 3-4 cm across, and dry them thoroughly to ensure they roast evenly and develop crispy edges.
In a large bowl, toss the broccoli with olive oil, minced garlic, a generous pinch of salt, and freshly ground black pepper, making sure each piece is well coated with oil and seasonings.
Spread the coated broccoli evenly on the prepared baking sheet, leaving space between pieces to allow for crisping and caramelization.
Roast in the oven for 20-25 minutes, tossing halfway through to promote even browning. Look for edges that are deep golden and slightly charred for that smoky flavor.
While the broccoli roasts, grate the Parmesan cheese using a fine grater, and prepare an extra garlic if you wish to sauté it for added aroma.
Once the broccoli is crispy at the edges and tender inside, remove it from the oven and immediately sprinkle with grated Parmesan, allowing it to melt into the hot florets.
If desired, quickly sauté the remaining garlic in a small pan until fragrant and slightly golden, then sprinkle it over the broccoli for an extra layer of aroma.
Finish the dish by zesting a bit of lemon over the broccoli for brightness, or squeeze fresh lemon juice if you prefer a tangy kick.
Serve the roasted broccoli immediately while it’s still warm and crispy, enjoying the smoky edges, tender center, and cheesy topping.
