Broccoli florets roast on a screaming-hot sheet pan until the edges char and turn deeply golden, giving every piece that crave-worthy caramelized crunch. Thin slices of garlic go in partway through, so they turn sweet and toasty instead of burnt, and a finishing hit of fresh lemon juice and zest brightens the whole dish right before serving. A pinch of red pepper flakes adds a little warmth if you want it, and good olive oil ties everything together with that rich, savory backbone this style of cooking is known for. It's a simple, produce-forward side that leans on vegetables, olive oil, and citrus rather than anything heavy, which makes it a natural fit for a Mediterranean-style table. Serve it alongside grilled fish, whole grains, or a bean salad for an easy, plant-forward meal that comes together in under 30 minutes.
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Preheat the oven to 425°F (220°C) and position a rack in the lower third. Place a large sheet pan in the oven while it preheats.
In a large mixing bowl, toss the broccoli florets with the olive oil, salt, and black pepper until evenly coated.
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