Crispy Broccoli with Lemon and Garlic

Heat oven to 425°F (220°C).

Wash broccoli well and pat dry. Slice through the broccoli stem(s) close to the crown of florets, allowing them to break into large florets. Cut these into manageable chunks. Peel the tough outer skin of stems and cut into 1/2-inch segments.

Drizzle the first tablespoon of oil over a baking sheet or roasting pan and spread evenly.

In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt, and lemon zest until evenly coated. Spread broccoli in an even layer on the prepared pan.

Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as desired.

From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and serve immediately.