Really take the effort to buy fresh garlic. You know, the kind that you have to peel! Those pre-minced jarred versions lack the same pungent flavor. Alternatively, just use garlic powder.
If they are in season, use Meyer lemons. They are sweeter and juicier than regular lemons. Whatever you do, don’t buy bottled lemon juice. Just leave it out if you can’t find fresh or use a splash of apple cider or balsamic vinegar instead (just don’t call it “Vinegar Roasted Broccoli”, unless of course, you want to eat this whole batch by yourself).
You can use broccoli stems in this as well. If it’s a thick stalk, peel the outermost layer, then slice into ¼ inch cubes and roast with the florets! Tender stalks can be left unpeeled. (Or you can grate the broccoli stem and make broccoli slaw.)