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.

July 2022


Credit: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Recipe Summary

15 mins
35 mins


Ingredient Checklist


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

  • 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.

  • 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. 

  • 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