Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.
Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.
*This recipe makes very crispy garlic. In some ovens it could burn or become bitter. If you are worried about the garlic getting too dark for your liking, add at the last 5-7 minutes of cooking time coated in a little oil and scattered around the pan.
Don't skimp on the oil (even if it seems like a lot), season well, and make sure your oven is hot before adding the broccoli.
On washing your broccoli: After washing your broccoli, be sure to dry it thoroughly. The drier it is, the more it will crisp up.
For crispy results: If you want an even crisper broccoli, try flipping it halfway through the roasting. It's a time-consuming task, but it crisps on all sides.
Low Carb, Keto Friendly Roasted Broccoli
This roasted broccoli recipe has approximately 4g of Net Carbs making it perfect for anyone cutting crabs or following a low carb diet.