- Heat oven to 200°C/fan 180°C. Line a large baking sheet with foil.
- Wash, drain and pat dry the tenderstem broccoli; transfer it to the baking sheet. Drizzle with the extra-virgin olive oil; toss to coat using tongs.
- Add the sliced garlic and lemon zest. Season with a good pinch of sea salt, some freshly-ground black pepper and a pinch of dried chilli flakes; toss to combine using tongs.
- Arrange the tenderstem broccoli in a single layer. Roast until tender and lightly crisp, 10 to 12 minutes. Finish with a squeeze of fresh lemon juice, to taste, and serve.
STORAGE: the tenderstem broccoli will keep in the fridge for up to 3 days.