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–+ servings
Roasted broccoli florets on a baking sheet, sprinkled with grated Parmesan cheese. A small bowl of chili flakes and cherry tomatoes are nearby, along with a striped cloth.
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Sheet Pan Broccoli

This Sheet Pan Broccoli is the easiest way to turn a simple veggie into an irresistible side! Roasted at high heat for a crispy, caramelized finish with a hint of balsamic, it’s bursting with flavor. A sprinkle of Parmesan at the end adds the perfect cheesy touch. Quick, effortless, and delicious—just toss, roast, and enjoy!
Servings 8
Calories 77kcal
Author Wendy Polisi

Ingredients

  • 3 tablespoons avocado oil
  • 1 tablespoon balsamic vinegar
  • 20 ounces broccoli florets about 2 heads
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons Parmesan cheese

Instructions

  • Preheat the oven to 450°F. Line a sheet pan with aluminum foil.
  • Whisk together the avocado oil and vinegar in a large bowl and add the broccoli, salt and pepper.
  • Transfer to the sheet pan.
  • Cook for 16 to 20 minutes, until crispy around the edges but still green.
  • Top with the parmesan cheese and serve warm.

Nutrition

Calories: 77kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 335mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 452IU | Vitamin C: 63mg | Calcium: 49mg | Iron: 1mg