Cut the broccoli into florets leaving on part of the stalk. Cut into bite size pieces.
You should have about 8 cups of florets.
Place the broccoli on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Toss to coat.
Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Toss half way through.