Fresh broccoli florets, washed and dried thoroughly (the trick to getting a toasty flavor is to dry them well).
Tossed with salt and black pepper and garlic powder (I prefer garlic powder to minced fresh garlic; it incirporates better).
Roast for 20 minutes.
Optional garnishes: Parmesan and/or lemon zest and/or toasted pine nuts.
Garnished here with diced red peppers (roasted together) and served with Ginger Soy Flank Steak.