1-First step: preheat and prep the pan Preheat your oven to 400 degrees Fahrenheit, or 200 degrees Celsius. This temperature gives the broccoli a good head start on browning without drying it out too quickly. While the oven heats, grab a large sheet pan so the broccoli can sit in a single layer. If your broccoli has just been washed, dry it well before moving on. Moisture is the enemy of crisp edges, and a wet pan of broccoli tends to steam instead of roast. Busy cooks can do this part ahead of time and keep the florets wrapped in a clean kitchen towel until ready to cook.

2-Second step: trim the broccoli Cut the broccoli florets from the thick stalks, leaving an inch or two attached. Discard the tough bottom portion of the stalks. If some florets are very large, cut them into smaller, even pieces so they roast at the same speed. This step is especially helpful for family dinners because smaller pieces cook more evenly and are easier for kids to eat. For mixed-size florets, place the biggest ones near the outer edges of the pan, where they can get a little extra heat.

3-Third step: season with garlic, oil, salt, and pepper Put the broccoli on the sheet pan, then add the sliced garlic cloves. Drizzle with 5 tablespoons olive oil, then sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Toss everything until the florets are evenly coated. Do not skimp on the oil here. Broccoli needs enough fat to roast properly and develop those crisp, browned bits. If you are short on time, you can swap the sliced garlic for garlic powder, but fresh garlic gives the best flavor in this broccoli recipe.

4-Fourth step: roast until crisp-tender Slide the pan into the hot oven and roast for 20 to 25 minutes. About halfway through cooking, flip the broccoli so the edges brown more evenly. You want the florets to look crisp at the tips and tender when pierced with a fork. For a kid-friendlier version, start checking a few minutes early and pull the pan when the broccoli is lighter in color. If you like a more toasted finish, let a few florets get extra browned, but watch carefully so they do not go too far.

5-Fifth step: finish with lemon and Parmesan When the broccoli comes out of the oven, transfer it to a serving bowl or keep it right on the pan if you are serving fast. Toss with the remaining 1 1/2 tablespoons olive oil, 2 teaspoons grated lemon zest, 2 tablespoons freshly squeezed lemon juice, and 1/3 cup freshly grated Parmesan cheese. The heat from the broccoli will soften the Parmesan just enough to make it cling to the florets. The lemon wakes up the flavor and keeps the dish from tasting heavy. Serve it hot while the edges are still crisp and the cheese is lightly melted.