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1 pound of Broccoli Florets (bagged or chopped, or two large broccoli crowns, see notes)
2 Tablespoons of Avocado Oil
2 teaspoons of Salt
1/2 teaspoon of Black Pepper
6 large Garlic cloves
Zest from one Lemon

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Heat your oven to 400 degrees.
While the oven heats, cut the broccoli.
If you bought bagged broccoli for this recipe, all you need to do is trim down the florets so that they are similar in size. If you have broccoli crowns, cut the florets from the large center stem and trim the florets down to similar sizes for cooking (see notes).
Peel and chop the garlic cloves. I cut the cloves in half or in thirds, so there are nice chunks of roasted garlic throughout.
Place the cut broccoli and garlic on a rimmed baking sheet, and add the 2 tsp of salt and 1/2 tsp of pepper and toss.
Drizzle the 2 tablespoons of avocado oil onto the broccoli and garlic and stir to coat.
Place the sheet pan in the middle rack of the oven and bake for 20 minutes. After ten minutes, stir the broccoli and finish cooking. If you are cooking this on two sheet pans, put one pan on the rack above the middle, and rotate the sheet pans halfway through cooking when you stir the broccoli.
Zest the lemon while the broccoli cooks.
You will know the broccoli is done when it is mostly a nice golden brown (with some black charred bits on the buds) and can be pierced with a fork but still has some resistance.
Toss the broccoli with the lemon zest and serve!

A good size for your broccoli florets is about an inch across at the top, and leave the stem about an inch to an inch and a half long.

If you are using crowns, you will need about one large crown for two people, or two crowns to feed four people.

One large sheet pan is enough to cook the broccoli. If you only have smaller ones, use two sheet pans so that you don't overcrowd the broccoli.

This recipe is easily doubled, just be sure to use an additional sheet pan so the broccoli is not overcrowded on the pan.