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Preheat oven to 425° F.
If using heads of broccoli, wash, dry thoroughly and then cut into 1 ½-inch florets. It's important that the broccoli is thoroughly dried. So, make sure to shake all the water out and pat dry with a paper towel. I prefer to use pre-washed, pre-cut florets to avoid having to wash and dry the broccoli.
In a small mixing bowl, mix 2 tablespoons of the olive oil with the garlic, pepper, red pepper flakes, and salt. Set aside.
Spread the broccoli out into a single layer on a rimmed baking sheet and drizzle with the other 2 tablespoons of olive oil. Toss the broccoli until it is evenly coated with the oil. Spread out again into a single layer.
Roast on the middle rack of the oven for 10 minutes, remove the pan from the oven, drizzle with the seasoned olive oil. Using a spatula or pair of tongs, toss until evenly coated. Return to the oven for 8 minutes.
Remove from the oven, drizzle with the lemon juice, and toss once more.
Serve and enjoy!