Chopped garlic would typically burn in the oven while the broccoli cooks, so I grate it on a microplane to create a paste to combine with the olive oil, and rub it into the broccoli. Ta-da! No more burnt garlic.
Rinse the broccoli and cut it into bite-size florets. Use a kitchen towel to dry the broccoli (this is key to getting extra crispy edges!).
In a small bowl, combine the grated garlic with the olive oil.
Place the broccoli on a large sheet pan. Pour the garlic and olive oil over the top and toss with your hands, rubbing the olive oil/garlic mixture into the broccoli. Spread evenly across the sheet pan, making sure the broccoli doesn’t overlap. Sprinkle with kosher salt.
Bake for 20–22 minutes, or until the broccoli is crisp on the edges.
This recipe works well with fresh green beans (1 lb, trimmed) and medium-thick asparagus in place of the broccoli.Don't have a microplane? A garlic press works, too.