Preheat your Oven to 425°F. Line a large Baking Sheet with parchment paper or leave it bare for maximum crispiness — do not use Aluminum Foil, which traps steam.

Cut the 1 ½ lb broccoli cut into bite-sized florets, stems peeled and sliced into evenly sized 1 ½ lb broccoli cut into bite-sized florets, stems peeled and sliced, about 1½ to 2 inches each. Peel and slice the tender part of the 1 ½ lb broccoli cut into bite-sized florets, stems peeled and sliced into coins. Dry the 1 ½ lb broccoli cut into bite-sized florets, stems peeled and sliced thoroughly with a clean Kitchen Towel — moisture is the enemy of crispy edges.

In a large Mixing Bowl, toss the 1 ½ lb broccoli cut into bite-sized florets, stems peeled and sliced and 1 ½ lb broccoli cut into bite-sized florets, stems peeled and sliced pieces with 3 tbsp olive oil extra-virgin, 4 cloves garlic thinly sliced or minced sliced, ¾ tsp kosher salt, ¼ tsp black pepper freshly ground, and ¼ tsp red pepper flakes (if using). Make sure every piece is well coated.

Spread the 1 ½ lb broccoli cut into bite-sized florets, stems peeled and sliced in a single layer on the prepared Baking Sheet, cut-side down where possible. Do not crowd the pan — use two Baking Sheet if needed. Roast for 18–22 minutes, flipping once halfway through, until the edges are deeply browned and crispy and the stems are fork-tender.

Remove from the Oven and immediately squeeze fresh 0.5 whole lemon juiced; zest reserved if desired over the top. Sprinkle with 1 tsp lemon zest and 2 tbsp Parmesan cheese finely grated (if using). Taste and adjust ¾ tsp kosher salt. Serve hot straight from the pan.