1 tablespoonreduced-sodium soy sauce (use tamari for gluten-free
1tablespoonwhite miso paste
½teaspoonred pepper flakes (optional)
1 tablespoonsesame seeds
Freshly-grated Parmesan cheese
Preheat oven to 425°F. Place a sheet pan inside the oven while it is heating.
In a large bowl whisk together the avocado and sesame oils, soy sauce, miso paste, and red pepper flakes. Add the broccoli florets and toss to combine.
Carefully remove the sheet pan from the oven. Place a sheet of parchment paper on it (for easy cleanup), then add the sauce-coated broccoli. Working quickly, sprinkle the sesame seeds on top and freshly grate some Parmesan all over the broccoli.
Roast the broccoli for 15-18 minutes, tossing halfway, until the florets are tender with crispy edges. Serve immediately while hot!