Preheat oven to 425 degrees and coat a baking sheet lightly with cooking spray. Cut the broccoli florets from the main stem but leave as much of the secondary stem attached to the floret as possible. (Broccoli florets that are about 3"-4" long are about perfect.)

Add the lightly minced garlic (chopped finely, but not into a paste) to the bottom of a large bowl and then add in the broccoli florets. Drizzle the olive oil over the broccoli and around the sides of the bowl. Toss the florets until they are completely covered in a light coating of oil and the garlic has essentially been rubbed over each floret. Sprinkle the salt and pepper over the broccoli and toss once again until evenly coated.

Transfer the broccoli to the prepared baking sheet and roast for 14–18 minutes, turning once halfway through. Roast until the broccoli is cooked to desired tenderness. About 14 minutes will yield crisp-tender broccoli with lightly caramelized edges, as shown in the photo, and about 18 minutes will yield tender stems with deep brown edges.

Remove from oven and serve immediately. Enjoy!