Preheat your Oven to 425°F. Line a large Baking Sheet with Aluminum Foil or leave it bare for better browning. Make sure the rack is in the upper-middle position.

In a large Mixing Bowl, toss the 1 ½ lb broccoli florets cut into bite-sized pieces, about 1–1.5 inch florets with 3 tbsp olive oil, 3 cloves garlic minced minced, ½ tsp kosher salt, ¼ tsp black pepper freshly ground, and ¼ tsp red pepper flakes (if using) until every piece is evenly coated. Spread the 1 ½ lb broccoli florets cut into bite-sized pieces, about 1–1.5 inch florets in a single layer on the prepared Baking Sheet — don't crowd the pan or it will steam instead of roast.

Roast in the preheated Oven for 15–18 minutes, until the florets are tender and the edges are golden brown and slightly crispy. Flip the pieces once halfway through for even caramelization.

Preheat Oven to 425°F. If you want maximum browning, put your Baking Sheet in the oven while it preheats. Cut broccoli — stalk included — into coins and florets roughly 1½–2 inches across; uniform sizing means even cooking. Line the hot pan with Aluminum Foil or Parchment Paper. Toss broccoli with about 2 tbsp olive oil per 1–1½ lbs, season well with kosher salt and black pepper, and add smashed garlic if using. Spread in a single layer with no pieces touching — crowding steams instead of roasts.

Place the Baking Sheet on the center rack of your preheated 425°F Oven. If the pan was preheated, transfer the broccoli carefully onto the hot surface to jump-start browning. Roast 18–24 minutes. At the 10-minute mark, check the undersides. Flip or toss with a metal Spatula for even browning, or leave undisturbed for one deeply caramelized side. Look for deep golden-brown edges, crispy floret tips, and stems that are crisp-tender when pierced with a fork. Do not use convection — it over-dries the broccoli. If edges are browned but stems are still firm, pull the pan, cover tightly with Aluminum Foil, and rest 5–10 minutes; the steam will finish the stems without losing the browning.