Place a large rimmed baking sheet in lower half of oven and preheat oven to 375° F. Once oven is preheated, remove heated pan and spread broccoli florets out on it. Drizzle broccoli with olive oil, then sprinkle with salt and toss just a bit to combine. Return pan to oven and roast for 15 minutes. Toss broccoli and roast for another 15 to 20 minutes, or until broccoli is just softened and nicely caramelized and charred. Remove pan from oven and set aside.

While broccoli is roasting, heat a medium-large skillet over medium to medium-high heat. Fry bacon pieces, stirring occasionally, until bacon is crispy on the edges but still mostly chewy. Once most of the fat has rendered from the bacon, drain all but 2 tablespoons of the fat from the skillet.

Add shallot to skillet and cook for another 4 to 5 minutes, stirring occasionally, until shallot has softened. Stir in garlic and cook for another 1 to 2 minutes, until garlic is softened and fragrant. Add roasted broccoli and beans, folding to combine.

Transfer to serving dish and sprinkle fresh lemon juice over the top, followed by lemon zest, parsley, and a bit of freshly ground black pepper. Serve hot or at room temperature.