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5 cups broccoli florets
2 tablespoons Epicurean Arbequina Extra Virgin Olive Oil
2 tablespoons Epicurean Traditional Balsamic Vinegar
Salt and black pepper (optional)
2 tablespoons shaved parmesan cheese, golden raisins, or toasted pine nuts

Preheat oven to 425ₒF. Line a 15x10-inch baking pan with foil. Place broccoli in prepared pan. In a small bowl, combine oil and vinegar. Drizzle broccoli with vinegar mixture and, if desired, sprinkle with salt and pepper; toss to coat.
Roast 10 minutes or until broccoli is crisp-tender and edges are light brown. Top with cheese. Before serving, drizzle with additional vinegar.