1-First Step: Get the oven and pan ready Start by arranging a rack in the middle of the oven and placing a rimmed baking sheet on it. Then heat the oven to 425 degrees Fahrenheit. Letting the pan heat with the oven helps the broccoli start browning right away when it hits the hot surface.

2-Second Step: Prep the broccoli and garlic Place 1 pound of broccoli florets in a large bowl. The florets should be about 1 to 1 1/2 inches in size so they roast evenly. Add 2 thinly sliced garlic cloves, which will cook into crispy little chips and perfume the whole dish.

3-Third Step: Add the oil, salt, and heat Drizzle in 3 tablespoons olive oil, then add 1/2 teaspoon kosher salt and 1/4 teaspoon red pepper flakes. Toss everything together until the broccoli is evenly coated. Make sure the oil reaches the stems and the cut sides so the florets roast nicely instead of steaming.

4-Fourth Step: Spread the broccoli on the hot pan Carefully remove the hot baking sheet from the oven. Transfer the broccoli mixture onto the sheet and arrange it in a single layer, cut-side down. This step matters because good spacing helps the broccoli brown instead of getting soggy.

5-Fifth Step: Roast until crisp-tender Roast the broccoli in the oven for about 15 to 17 minutes, or until it is crisp-tender and browned. The edges should look a little dark in places, and the stems should be easy to pierce with a fork.

6-Sixth Step: Finish with Parmesan, lemon zest, and lemon juice As soon as the broccoli comes out of the oven, sprinkle on 1/2 ounce finely grated Parmesan cheese, 1 teaspoon finely grated lemon zest, and 1 tablespoon freshly squeezed lemon juice. Toss everything together so the cheese softens into the warm broccoli and the lemon wakes up the flavor.

7-Seventh Step: Serve right away Serve the Tuscan Roasted Broccoli while it is warm and still a little crisp. It pairs nicely with chicken, fish, pasta, grain bowls, or simple sandwiches. You can also serve it alongside a holiday spread for an easy green vegetable that still feels special.