herbs/seasonings of choice (optional but highly recommended)
Cut broccoli into large florets.
Add water to a pot and insert the steamer basket. The surface of the water should be under the basket. Pour some out if need be.
Bring the water to a boil. Add broccoli, cover the pot, and reduce the heat to simmer. Cook for about 5 minutes, or until easily pierce-able with a fork. Don't overcook or you will end up with super mushy and greenish-yellow color.
Preheat oven to 425° Fahrenheit. Cut broccoli into large florets and place on a baking pan.
Toss the vegetables with oil and herbs/seasonings of choice. It's ok if they overlap. It will create more steam, resulting in softer texture.
Cover with foil or silicone baking mat.
Place in the oven and cook for 15-20 minutes until soft.
To store:Transfer to an airtight container and keep in the fridge for up to 5 days. These won't freeze well. If you have a lot of leftovers and want to invite more variety, add them to the recipes I suggest.Because the florets are so soft, reheating will only make them mushier. Serve straight from the fridge or allow to come to room temperature.