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Preheat your oven to 425°F (220°C) and position the rack in the center. Line a large rimmed baking sheet with parchment paper for easy cleanup. This high temperature is crucial for achieving those coveted caramelized edges that separate good roasted broccoli from extraordinary results.

Cut broccoli heads into uniform florets, approximately 1½ inches in size. Pro tip: Don’t discard the stems! Peel and dice them into small cubes – they add wonderful texture and reduce food waste by a significant portion. Pat all pieces completely dry with paper towels to prevent steaming during roasting.

In a large mixing bowl, toss broccoli florets with olive oil, ensuring every piece is evenly coated. Sprinkle with salt, pepper, and minced garlic, mixing thoroughly with clean hands for optimal distribution. This hands-on approach ensures nearly some of better seasoning coverage than using utensils alone.

Arrange seasoned broccoli in a single layer on your prepared baking sheet, leaving space between florets. Overcrowding creates steam, which prevents browning – the enemy of perfectly roasted vegetables. Use two baking sheets if necessary to maintain proper spacing.

Roast for 18-22 minutes, flipping once halfway through cooking. Look for golden-brown edges and tender stems when pierced with a fork. The florets should maintain slight firmness while developing those signature crispy tips that make roasted broccoli irresistible.