Wash the broccoli and cut it into florets. Make sure the florets are roughly the same size for even cooking.
In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper. Make sure the broccoli is evenly coated.
Spread the broccoli in a single layer on a baking sheet. Avoid overcrowding the pan, as this will cause the broccoli to steam instead of roast. If necessary, use two baking sheets.
Roast for 20-25 minutes, or until the broccoli is tender-crisp and slightly browned. Flip the broccoli halfway through for even cooking.
Remove the broccoli from the oven and serve immediately. Sprinkle with red pepper flakes, Parmesan cheese, or a squeeze of lemon juice, if desired.
