Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette


Tossing broccoli pieces with oil, salt, and pimentón (Spanish paprika), then roasting them on a preheated baking sheet in a super-hot oven coaxes out the vegetable's sweet side as the florets crisp and the stems turn meaty and tender. A punchy pickled pepper vinaigrette and shavings of Parmesan cheese transform the roasted broccoli into a satisfying and substantial side dish, delicious spooned over steamed whole grains, or served alongside a juicy steak.

Roasted Broccoli with Pickled Pepper Vinaigrette
Photo: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Active Time:
15 mins
Total Time:
35 mins


  • 1 ½ pounds fresh broccoli, trimmed and cut into long florets (about 8 cups)

  • ¼ cup live oil, divided

  • 1 ½ teaspoons kosher salt, divided

  • ¾ teaspoon sweet pimentón or paprika

  • 3 tablespoons chopped pickled peppers (from 1/3 cup sliced Refrigerator Pickled Peppers (see Note) or store-bought jarred pickled peppers)

  • 2 tablespoons pickled pepper brine (from Refrigerator Pickled Peppers (see Note) or store-bought jarred pickled peppers)

  • 1 tablespoon finely chopped shallot

  • 1 teaspoon Dijon mustard

  • 1 large garlic clove, grated on a Microplane grater (about 1/2 teaspoon)

  • Shaved Parmesan cheese, for garnish


  1. Place a rimmed baking sheet on middle oven rack. Preheat oven to 450°F. (Do not remove baking sheet while oven heats.)

  2. Toss together broccoli, 2 tablespoons oil, 1 teaspoon salt, and pimentón in a large bowl until combined. Carefully remove hot baking sheet from preheated oven; spread broccoli in an even layer on baking sheet. Roast in preheated oven until broccoli is crisp-tender and browned on edges, 15 to 18 minutes, stirring once halfway through cook time. Remove from oven; return broccoli to large bowl.

  3. While broccoli roasts, whisk together pickled peppers, pickled pepper brine, shallot, mustard, garlic, and remaining 1/2 teaspoon salt in a small bowl until combined. Gradually add remaining 2 tablespoons oil to mixture, whisking constantly until combined. Set aside at room temperature until ready to use.

  4. Add vinaigrette to broccoli in bowl; toss to combine. Arrange on a serving platter, and garnish with cheese.

Suggested Pairing

Herbal Austrian white: Domäne Wachau Grüner Veltliner Federspiel Terrassen


Sweet pimentón is available at specialty spice shops or online at

Associated Recipe: Refrigerator Pickled Peppers

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