Preheat your oven to 220°C (430°F) and line your large baking sheet with parchment paper for easy cleanup.
Trim the broccoli into bite-sized florets, aiming for uniform size so they roast evenly, then spread them out on the prepared baking sheet.
In a small bowl, stir together the olive oil and minced garlic until well combined. Pour this mixture over the broccoli and toss with tongs or your hands until all the florets are evenly coated.
Season generously with salt and freshly ground black pepper, tossing again to distribute the seasonings evenly.
Arrange the broccoli in a single layer on the baking sheet, making sure not to overcrowd—this helps achieve those crispy edges.
Roast in the oven for about 18-22 minutes, shaking the pan halfway through to promote even browning. You’ll know it’s ready when the edges are deep golden and fragrant with roasted garlic.
Remove the baking sheet from the oven, then sprinkle the freshly grated Parmesan evenly over the hot broccoli.
Return the sheet to the oven for an additional 2 minutes, allowing the cheese to melt and develop a slight crispy edge.
Once out of the oven, sprinkle with lemon zest if using, to add a bright contrast that balances the richness. Toss gently to distribute.
Serve immediately while the broccoli is crispy and hot, enjoying the smoky, cheesy bites that almost resemble roasted chips.
