Preheat Oven to 425F. Chop the Broccoli into relatively large florets. I retain the hard stems for making vegetable broth/stock.
Thoroughly dry with a kitchen towel. Very important to make sure there is no moisture before placing it in the oven.
Place it on a lined Baking sheet, along with chopped garlic. I use parchment paper to make my cleaning easier. Add Canola oil. I usually find 1 tbsp enough but you can more if you like.
Sprinkle Salt and Pepper. I use Pink sea salt.
Toss, so that the oil and the seasoning coats the broccoli well.
Place it in the oven and roast until crisp tender
and some of the tips would looked browned. It took me about 30 min but it might differ according to your oven (and your taste preference).
Grate some Parmesan cheese while still warm.
followed by the lemon zest.
Squeeze some lemon juice as well.