Roast broccoli is really basic, but as a concept it has gotten some love on the interwebs, most notably as variations on Ina Garten’s recipe. I think I first spotted it on Amateur Gourmet (check out that blogroll down there on the right!), where I was tickled to see the suggestion that “kids would eat their broccoli if it was prepared like this.” This is so obviously the opinion of a childless person. As any good parent knows, you kid may eat miso straight from the jar and preserved lemons like nobody’s business, but that has absolutely no bearing whatsoever on whether or not something as objectively delicious as roast broccoli will be seen as a treat or totally rejected.
In our house it was rejected. No matter, more for the adults.
There is nothing tricky about roasting broccoli. Chop it up, toss with oil and salt and pepper, and roast pretty high (425) for not too long (15 minutes or so). It is improved dramatically by adding chunks of garlic to the roasting pan, and even more so by a squirt of fresh lemon juice to finish the dish. Cheese or pine nuts are strictly optional, IMHO. Neither are worth the bother to me, as this is so yummy without.