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1
Heat the oven to 475 degrees F and arrange a rack in the middle.
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2
Place a baking sheet in the oven while it is heating.
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3
Trim about 1 inch off the stem ends of the broccoli.
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4
Using a vegetable peeler, peel away the woody outer layer of the stalks.
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5
Halve the broccoli lengthwise through the stem and florets.
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6
Turn the pieces so that they are cut-side down, then cut them lengthwise through the stem and florets into 1/2- to 3/4-inch-wide pieces.
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7
Cut those pieces crosswise into 2-inch pieces.
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8
Place the broccoli in a large bowl and set it aside.
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9
Place the oil in a small saucepan and heat over low heat until just warmed through, about 2 minutes.
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10
Add the anchovies and garlic, stir to combine, and cook until the garlic is softened but not browned and the anchovies are fragrant, about 5 minutes.
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11
Remove the pan from the heat and stir in the red pepper flakes; transfer the oil-anchovy mixture to a small heatproof bowl.
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12
Once the solids have settled to the bottom, tilt the bowl (being careful not to disturb the solids), remove 2 tablespoons of the oil, and drizzle it over the reserved broccoli.
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13
Set aside the remaining oil-anchovy mixture.
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14
Sprinkle the broccoli with the salt and pepper and toss until evenly coated.
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15
Remove the hot baking sheet from the oven and spread the broccoli in an even layer on it.
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16
Roast until the edges start to brown, about 10 minutes.
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17
Using a flat metal spatula, stir the broccoli, scraping it up from the pan, and spread it back into an even layer.
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18
Continue roasting until it is just tender when pierced with a knife, about 5 to 10 minutes more.
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19
Transfer the broccoli to a large bowl, add the remaining oil-anchovy mixture (including the solids), and toss to combine.
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20
Serve with lemon wedges, if using.
