** Note: things probably scaled weirdly, just kinda eyeball it **
Heat the oven to 425°F. Place a rack in the middle position.

Cut the broccoli into florets: Cut the florets away from the stem, then cut the florets into smaller, bite-sized pieces. Trim away the tough half-inch or so at the bottom of the stem and cut the rest of the stem into bite-sized pieces.

Toss with remaining ingredients.

Spread the broccoli onto the baking sheet: Spread the broccoli in an even layer with some space between the florets; crowding will cause the broccoli to steam instead of roast.

Roast for 20 to 25 minutes: Stir the broccoli once partway through cooking. The broccoli is done when a fork or knife easily pierces the stem and you see some crispy, roasted bits on the crown of the florets.