I was skeptical after mixed results roasting broccoli with other recipes. But the lemon & garlic in this dish really bring it over the top! The browned bits were yummy too :)
We actually make our cauliflower this way (minus the lemon juice at the end). Didn't care for the broccoli as much. But I'm glad we tried it.
I've made this recipe three times. The first time I made it was for New Years Eve, and, in the process of coordinating this with other dishes, I inadvertently burned it black on the lower shelf in my oven. The next time I made it with a family dinner, I watched it more carefully and took the dish out of the oven before it had a chance to brown the edges of the broccoli. The last time I made it was for a dinner party - a side dish for a Chinese New Years dinner - and it was the perfect compliment to my Cantonese short ribs. The trick with this dish is to get the broccoli browned nicely, because it's not as good undercooked or blackened.