Asiago Roasted Broccoli
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
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 240 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 5 milligrams
- Sodium
- 830 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
- Sugar
- 1 grams
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 240 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 5 milligrams
- Sodium
- 830 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
- Sugar
- 1 grams
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)
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.
