Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup and even roasting.
Peel the garlic cloves and leave some whole, slicing a few thinly to add texture and sweetness later.
Cut the broccoli into roughly 2-inch florets, keeping the stems intact if they’re tender.
In a mixing bowl, toss the broccoli with 3 tablespoons of olive oil, ensuring each piece is lightly coated. Add a pinch of coarse sea salt and freshly cracked black pepper for flavor.
Spread the broccoli in a single layer on the prepared baking sheet. Nestle the garlic cloves among the florets, placing some whole and some sliced for a variety of textures and caramelization.
Roast in the oven for 20-25 minutes, until the broccoli is tender, charred at the edges, and the garlic is golden and fragrant. Shake or flip the pan halfway through to promote even browning.
Keep an eye on the garlic; if it starts to blacken too quickly, cover loosely with foil or remove early. The garlic should be soft, sweet, and spreadable.
Once done, remove from the oven and let sit for a couple of minutes. Squeeze fresh lemon juice over the roasted broccoli and garlic for a bright finishing touch, if desired.
Serve the roasted garlic broccoli warm, garnished with extra flaky salt if you like, and enjoy the rich, caramelized flavors with every bite.
