Cut 1 bunch of broccoli into spears and place in large baking dish. Add a few Yukon gold potatoes, cut into bite-sized pieces, 1 peeled celeriac root, diced, and a few unpeeled garlic cloves. Toss with olive oil, kosher salt and black pepper. Roast at 400F until vegetables are crispy and browned, about 25 minutes. Remove from oven. Add a teaspoon of grated lemon zest, grated parmigiano, another glug of olive oil and a few grinds of black pepper. Toss to combine and serve hot.