Asiago Roasted Broccoli

Name: Asiago Roasted Broccoli
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 8 cups broccoli florets (2 to 3 large heads); 5 tablespoons extra-virgin olive oil; 4 large cloves garlic, roughly chopped; 2 large shallots, roughly chopped; Kosher salt; 1/8 to 1/4 teaspoon crushed red pepper flakes; 1/4 cup finely shredded aged Asiago cheese; Zest of 1 lemon (about 2 teaspoons)

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

This high-fiber recipe features a clever method for roasting broccoli: You preheat a baking sheet before adding the vegetable, ensuring crispy, browned edges.

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

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8 cups broccoli florets (2 to 3 large heads)

5 tablespoons extra-virgin olive oil

4 large cloves garlic, roughly chopped

2 large shallots, roughly chopped

Kosher salt

1/8 to 1/4 teaspoon crushed red pepper flakes

1/4 cup finely shredded aged Asiago cheese

Zest of 1 lemon (about 2 teaspoons)

Directions

Set a rimmed baking sheet on an oven rack and preheat to 425 degrees F.
Add the broccoli, oil, garlic, shallots, 3/4 teaspoon salt and red pepper flakes to a large bowl and toss to coat. Transfer to the preheated baking sheet and spread out in a single layer. Roast until the broccoli florets are browned on the ends, the stalks are crisp-tender and the shallots are caramelized, about 20 minutes, tossing about halfway through. Immediately sprinkle with the Asiago and lemon zest. Season with some salt if needed. Transfer to a serving platter.