Preheat your oven to 400°F. While it heats, prepare your vegetables: cut the broccoli head into 1.5-inch florets, and trim the woody ends off the asparagus bunch, then cut the spears into 2-inch pieces. Pat the vegetables dry with paper towels—this helps them roast more evenly and develop better caramelization. Mince the garlic cloves fresh, as the flavor will be much brighter than pre-minced garlic.

Place the prepared broccoli and asparagus on a large roasting pan or baking sheet. Drizzle with olive oil and toss well to coat all pieces evenly—I like to use my hands for this to ensure every piece gets oiled, which is key for even browning. Sprinkle the minced garlic, salt, and pepper over the vegetables and toss again until everything is evenly distributed.

Spread the vegetables in a single layer on the pan and roast at 400°F for 25 minutes, stirring halfway through to ensure even cooking. The vegetables are done when the broccoli florets are golden brown at the edges and the asparagus is tender and lightly charred. Remove from the oven and immediately sprinkle with fresh lemon zest—I find adding it right after roasting helps it integrate better with the warm vegetables. Serve immediately while everything is hot.