2 small broccoli crowns (about 8 ounces each)
4 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt plus 1/8 teaspoon, divided
1 teaspoon lemon zest
1 tablespoon lemon juice
1 clove garlic, finely grated
1/8 teaspoon ground pepper
Preheat oven to 425 degrees F.
Slice broccoli crowns in half. Toss with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes.
Meanwhile, combine lemon zest, lemon juice, garlic, pepper and the remaining 1/8 teaspoon salt in a small bowl. Slowly whisk in the remaining 2 tablespoons oil. Drizzle the vinaigrette over the roasted broccoli.