Step 1

Preheat oven to 425 degrees.

Step 2

Cut the broccoli florets from the stalks, leaving about an inch of stalk attached. Throw away the excess stalks. Cut the remaining pieces into finger-food size pieces.

Step 3

Wash the cut broccoli and thoroughly dry them with paper towels. If there’s moisture, the broccoli will end up steamed and tender, not browned and crisp.

Step 4

Put the florets in a bowl and toss them with the garlic, salt and pepper and enough olive oil to coat each piece.

Step 5

Arrange the broccoli on a cookie sheet in a single layer. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. If they start to get too brown midway through cooking, flip the broccoli with a spatula to cook them evenly.

Step 6

Remove from the oven and immediately toss with lemon juice and Parmesan cheese.