Preheat the oven to 425°F (220°C). Give the oven enough time to become fully hot before roasting.
Prepare the broccoli. Wash the florets and dry them very thoroughly. Cut larger pieces into similar-sized florets so they roast evenly.
Mix the seasonings. Combine the Aleppo-style pepper, chipotle chili powder, oregano, coriander, and salt in a small bowl.
Add the vinegar. Place the dry broccoli in a large bowl and toss it with the red wine vinegar.
Add the olive oil and seasoning. Drizzle the olive oil over the broccoli and sprinkle in the seasoning mixture. Toss until the florets are evenly coated.
Arrange the broccoli. Spread the florets across a large baking sheet in a single layer. Leave space between the pieces so they roast instead of steam.
Roast the broccoli. Bake for about 18–25 minutes, turning the pieces once halfway through, until the centers are tender and the edges are deeply browned.
Adjust the flavor. Taste one piece after roasting. Add a small splash of red wine vinegar for more tang or a pinch of chili for additional heat.
Serve warm. Add the fiery broccoli to a grain bowl, pita, salad, or serve it alongside your favorite protein.
