Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
Toss the broccoli florets and stem pieces with the oil and a sprinkle with salt and pepper together in a large bowl. Arrange in a single layer on a baking sheet. Roast until tender, stirring halfway, 14 to 16 minutes depending on the size of the florets. Transfer to a plate and serve.
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