Recipe source.

Ingredients:

• 2 medium heads broccoli (about 1 1/2 pounds total), or 2 (10-ounce) bags frozen broccoli florets
• 2 tablespoons toasted (Asian) sesame oil, or other neutral cooking oil
• 2 tablespoons soy sauce or tamari
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 3 tablespoons toasted sesame seeds

Steps:

1. Arrange a rack in the middle of the oven and heat to 425°F.
2. If using fresh broccoli, cut off the woody part of the stem and cut the rest into bite-sized florets.
3. Place the fresh or frozen broccoli on a large, rimmed baking sheet. Drizzle with the oil and soy sauce or tamari. Sprinkle with the ginger, toss to evenly coat, and spread into a single layer.
4. Roast until the broccoli is tender and beginning to brown at the edges, about 30 minutes for fresh or 40 minutes for frozen, stirring halfway through.
5. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.