Preheat the oven to 400 degrees. Whisk together the soy sauce, sesame oil, vegetable oil, rice vinegar, ginger, and sriracha together in a small bowl until well combined. Side Note: I grate the ginger on a microplane zester so it will just melt into the sauce.
Drizzle the sauce on the broccoli and toss for 1 minute until the broccoli is well coated and has soaked up all the sauce.
Place the broccoli florets on the baking sheet in one layer.
Roast for 7 minutes then toss the broccoli with the minced garlic.
Continue to roast for another 2 minutes, until crisp-tender.
Remove from the oven and sprinkle with toasted sesame seeds, if desired. Serve immediately. Enjoy.