We love this recipe. It’s modified from Melissa Clark; I’m sure it’s great with the shrimp and rice, as she originally wrote it. However, this is the best way I’ve found to have just broccoli without it swimming in cheese and butter.
1 pound broccoli, cut into bite-size florets
1 to 2 Tablespoons extra virgin olive oil
1/4 teaspoon ground coriander [or use dried basil or additional cumin]
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat oven to 425 degrees. Mix the spices together (coriander to pepper).
In a large bowl, toss broccoli with oil and spice mix. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Toss broccoli. Roast, tossing once halfway through, until broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges.
Source: Adapted from The Wednesday Chef (link)