I go back and forth with myself on whether or not to post recipes like the one I’m about to share with you, because this isn’t a multi-step, high ingredient list recipe. It’s a wing it and every time is different recipe. My hope is that by including it, it will spark your appetite and encourage you to roast all the veggies.

• 2 lbs broccoli florets (I always trim the stems off…)
• avocado oil (my new favorite)
• salt
• pepper
• fresh grated Parmesan cheese

First, preheat your oven to 425. If you have a convection setting, use that! Line a large rimmed baking sheet with parchment or foil. In a bowl, combine your broccoli with a generous drizzle of avocado oil. I always drizzle, then shake/stir to make sure everything is coated. If your broccoli is still looking dry, add some more oil. Pour the broccoli onto the baking sheet, and I like to bunch mine all together so that when I shred the cheese on top it almost forms a little crust on top. Before adding the grated Parmesan, season with salt and pepper to taste. I grate my cheese right there over the broccoli. Roast for about 20 minutes, checking on it starting around the 15 minute mark, until the cheese is brown and you’ve got lovely roasted brown bits on your broccoli. Serve with your favorite protein.