Preheat oven to 375. Wash and dry broccolette.

If you find any stems that are thicker than a pencil, cut them in half from the bottom up about 3 inches. Leave the skinny stems alone.

Grab your garlic and remove the skins. Cut the garlic in thick slices, anything too thin will dry out and burn.

Throw broccolette and garlic onto a foil-lined baking sheet. Toss with olive oil and salt. Lay broccolette out in a single layer. Try to keep the garlic tucked in with the broccolette so it doesn’t burn.

Roast for 10 minutes then toss. Roast for another 10 minutes then toss again.

Roast 10 more minutes (so 30 minutes total) or until stems are tender and leaves are crispy. Serve immediately.