2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 lemon (need 1/2 teaspoon of lemon juice)
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic.
Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes.
Remove and transfer to a serving platter.
Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.