Deeply golden, crisp-edged broccoli is what you get when a hot pan and a hot oven do all the work. Tossing the florets and sliced stems in olive oil before roasting means the tips char and caramelize while the stems turn tender all the way through, and scattering thin garlic slices over the top lets them turn sweet and toasty right alongside. A generous squeeze of fresh lemon at the end brightens everything up, cutting through the richness of the olive oil with a little acidity. It's a simple, produce-forward side that leans on good olive oil, garlic, and lemon — exactly the kind of everyday staples that make it a natural fit for a Mediterranean way of eating. Pull it straight from the oven and serve it right away, while those edges are still shatteringly crisp.
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Position a rack in the lower third of the oven and preheat to 450°F (230°C). Place a large rimmed baking sheet on the rack while the oven heats.
In a large mixing bowl, toss the broccoli florets and sliced stems with the olive oil, salt, and pepper until evenly coated.
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