Broccoli florets roast on a screaming-hot sheet pan until the undersides turn deeply browned and crisp-charred, while the olive oil coating keeps every edge caramelized instead of soggy. Thin slices of garlic go in partway through roasting so they turn golden and fragrant without burning, layering in that toasty, savory depth. A finishing hit of fresh lemon juice and zest brightens the whole dish, and a pinch of red pepper flakes adds a little heat if you want it. It's a fast, mostly hands-off side that goes with practically anything, from a big bowl of grains to a simple weeknight dinner. Since the ingredients are all plant-based produce and pantry staples, this one is an easy, reliable fit for a vegan spread.
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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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