Golden, deeply caramelized broccoli florets with crisp-tender stems are the whole point here — high heat does the real work, coaxing out browned, almost nutty edges you just can't get from steaming or boiling. Tossed simply in olive oil, salt, and pepper, then roasted on a screaming-hot sheet pan, the broccoli comes out crisp at the tips and tender at the core in every single piece. Thin slices of garlic scattered over the top turn golden and toasty right alongside it, adding little bursts of savory flavor throughout. A finishing squeeze of fresh lemon brightens the whole dish and cuts through the roasted richness beautifully. It's a fast, fuss-free side that comes together on one pan with minimal cleanup, and it's a reliably great pick for a vegan spread — easy enough for a weeknight, good enough for company.
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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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