Preheat your oven to 220°C (430°F). Line a large rimmed sheet pan with parchment paper to prevent sticking.
Cut the broccoli into uniform 2-inch florets, ensuring they are similar in size for even roasting.
In a mixing bowl, combine the olive oil, minced garlic, a pinch of salt, and black pepper. Stir until well mixed and fragrant.
Toss the broccoli florets in the garlic-oil mixture until evenly coated, then spread them out in a single layer on the prepared sheet pan.
Roast in the oven for 15-20 minutes, shaking the pan halfway through to promote even browning and caramelization.
Look for dark, crispy edges and tender stems. The garlic should be fragrant without burning.
Remove the pan from the oven and sprinkle the freshly grated Parmesan cheese over the hot florets, allowing it to melt slightly.
If using, sprinkle lemon zest over the broccoli for a bright, fresh finish. Toss gently to combine.
Serve immediately while hot, enjoying the crispy edges and tender, cheesy interior.
