Preheat the oven to 425°. On a large rimmed baking sheet, toss the broccoli and halved clementines with 3 tablespoons oil. Season with salt and pepper. Spread in an even layer, and arrange clementines cut side down. Roast until broccoli is tender and lightly charred and clementines are charred, 35 to 40 minutes.
Meanwhile, in a small skillet, heat remaining 3 tablespoons oil over medium heat. Add garlic, ginger, mushrooms, and scallions, and cook, stirring frequently, until light golden and very fragrant, about 6 minutes. Add the clementine juice, and cook, stirring, until juice has cooked off, about 2 minutes. Stir in coconut flakes, chile, and sugar, and cook, stirring, 1 minute. Scrape coconut mixture into a thin layer on a plate. Season with salt, and let cool.
When broccoli is done, transfer roasted clementines to a platter. Toss the broccoli with some of the coconut-chile crunch and the clementine segments, and arrange on the platter. Serve with more coconut-chile crunch on top.
Fresh slices of clementine brighten the taste of the broccoli, while roasted clementine lends caramel notes.Recipe by Laura Rege.