Preheat the oven to 425F** and line a baking sheet with parchment paper or aluminum foil.
Wash and dry the broccoli as best as you can. Cut the broccoli into bite size florets and put them in a large bowl.
In a small pot, melt the butter and keep cooking it until it is a nutty brown. First it will melt, then splatter a little bit, then foam and while it is foaming, you will see the caramelizing milk solids start to appear in the centre of the foam. Swirl the pan gently and have a look at how brown the butter is. It should be a deep nut brown.
When the butter is brown enough, immediately pour it over the broccoli, ensuring all the brown bits go into the bowl with the broccoli. Now quickly toss the broccoli with a large spoon so that the hot butter can get on as many of the florets as possible.
Drizzle the soy sauce over the buttered broccoli and toss again to coat with the soy sauce.
Evenly spread the broccoli over the lined baking sheet. Be careful not to crowd the pan or the broccoli will steam and get soggy.
Roast in the oven for 10-12 minutes. The broccoli is done when there are visible crispy spots and is tender-crisp. Serve immediately.
