I like to oven roast broccoli, checking it to see if it's done yet. I will have drizzled the florets with olive oil, tossed some salt and black pepper on them, and sometimes hot new mexico chile powder, maybe or maybe not a dust of powdered turmeric. Adding none of those except the oil would probably be fine too.
I tend to roast at 350, others may roast higher. My key kitchen aim is not to set my place afire.
Roasted cauliflower is good too..
Re the florets, I scissor them into a smaller sizes that you can nab later with a fork.
Re the left behind broccoli stems, might as well roast at the same time, perhaps for broccoli cheese soup, or whatever.