How to Roast Broccoli from the January~February 2008 issue. We decided to try it.
It's very simple. CI found that pre-heating the baking sheet helps with crisping the florets but not charring them. They also found that adding a bit of sugar along with the salt, pepper, and olive oil helped brown the stems and get a nice roast char on the stems.
We squeezed some lemon juice over the broccoli before eating it. I liked the roast broccoli, but I didn't love it. It turns out, I prefer my broccoli softer, and roasting left it a bit too crunchy for me. It also had a very strong broccoli flavor. SP thought it was great and would roast broccoli again. I would, too, but I wonder if there's a way to make it softer? I would think blanching first, but CI said blanching or steaming before roasting left the broccoli tasting bland. So I'm not sure.
I guess it depends on your personal taste. Crunchy or soft broccoli? Maybe next time we'll make 2 batches, some just roasted, some blanched and then roasted, just to compare. Maybe I won't find the blanched then roasted broccoli bland and it'll better suit my broccoli preference.