Roasted Broccoli with the Best Vinaigrette Dressing

Prep Time 15

Cook Time 22

Total Time 37

Preheat your oven on to 400°F (200°C), or 180°C if you have a fan oven, and line a half size rimmed sheet pan with parchment paper or silicone baking mat for easy cleanup.
Wash the broccoli, drain, and cut it into small, bite-sized florets.
Place the broccoli on the prepared sheet pan. Drizzle olive oil and season with salt. Mix well and spread it out evenly. Bake for 15 minutes.
Take the pan out and flip the broccoli. Return to the oven for another 7 minutes but keep an eye on the broccoli so it doesn't burn, you want the ends lightly charred.
In a jar, combine extra virgin olive oil, fresh lemon juice, finely diced shallot, ground black pepper, and salt. Shake the jar until the dressing is well combined and creamy.
Remove the broccoli from the oven and pour the vinaigrette over it. Toss to combine.
Sprinkle grated parmesan cheese right before serving, if desired.

Dry the broccoli florets before roasting for extra crispiness.
Don't waste the broccoli stem. Peel off the tough outer layer, chop into small pieces, and roast it with the florets.

Keep leftover broccoli in an airtight container in the fridge for up to 3 days.
For freezing, cool the cooked broccoli and store it in a freezer-safe bag or container for up to 3 months.