1-First step: Prep the broccoli Wash the broccoli well and dry it thoroughly. Moisture is the enemy of crisp edges, so take a moment to pat it dry with a clean kitchen towel or paper towels. Cut the broccoli into even florets, then trim and slice the tender stems if you want to use them too. Aim for pieces that are similar in size so they roast at the same pace.

2-Second step: Slice the garlic and season Peel and slice the 4 garlic cloves. Keep the slices fairly thin so they roast gently and turn fragrant instead of burning too fast. In a large bowl, combine the broccoli, garlic, olive oil or butter flavor coconut oil, kosher salt, and black pepper. Toss everything until the florets look lightly coated. This is where the flavor starts building.

3-Third step: Spread and roast Transfer the broccoli mixture to the baking sheet in a single layer. Make sure the pieces are not piled on top of each other. Roast for 20 to 25 minutes, stirring halfway through, until the broccoli is tender with browned, crispy edges. If you like extra char, leave it in for the last few minutes, but watch closely so the garlic does not burn.

4-Fourth step: Add the lemon and cheese When the broccoli comes out of the oven, immediately sprinkle it with the grated lemon zest. Then add the freshly squeezed lemon juice while the broccoli is still hot, so the flavor spreads evenly. Finish with the freshly grated Parmesan cheese and toss lightly if you want every bite coated. The hot broccoli will melt the cheese just enough to make it cling to the florets.

5-Final step: Serve right away Serve the broccoli while it is still warm and crisp. It tastes best fresh from the oven, when the garlic is sweet, the lemon is bright, and the Parmesan has that salty finish. If you want to make it part of a full meal, pair it with grilled chicken, baked fish, roasted tofu, or even pasta. It also works well as a snack straight from the tray, which happens more often than I like to admit.