This is based on the recipe The Best Broccoli of Your Life over at the Amateur Gourmet, which is in turn based on an Ina Garten recipe.
Astonishingly enough, that's an accurate title. I'm amazed at how well this turned out.

The original recipe had considerably more olive oil in it (almost a half-cup for two bunches of broccoli), which I cut down on. It also
called for parmesan cheese, pine nuts, and basil. All of which I'm sure would be fantastic in here, but none of which I had on hand. I also cut it down a bit
because I only had 2/3 of a bunch of broccoli on hand. (Is "bunch" really the unit of measurement for broccoli?)

Don't let any of that stop you from doing this recipe. It's great. I also think it's one of those recipe that takes very well to
interpretation. Think up interesting ways to flavor this (red pepper flakes and more garlic come to mind). I intend to make it a LOT.

ROASTED BROCCOLI

• 1 bunch broccoli
• 2 tsp. olive oil
• 2 cloves garlic, sliced thinly
• salt and pepper
• wedge of lemon
• 1/2 tsp. sesame oil

If you are going to wash your broccoli, do that ahead of time and let it dry. You don't want this wet going into the oven.

Place a baking sheet in the oven and preheat to 425°F.

Cut the broccoli into florets, not too small. Reserve the stems for another use. You should have about two cups of florets, which seems like a lot, but this
cooks down considerably.

Toss the broccoli, olive oil, garlic, salt and pepper in a bowl. Be generous with the pepper.

Pour the whole mixture onto the baking sheet and bake for 10-15 minutes or until crisp-tender. Don't over roast. Check halfway through and toss. Some of
the garlic bits may turn quite dark, you can discard those, though they're still tasty unless they're actually burnt.

Drizzle the sesame oil and squeeze the lemon over the baking sheet. Toss to combine. Serve hot.

Serves about 2, though you may fight over it.

Source: The Amateur Gourmet and Ina Garten