Roasted Broccolini and Cheddar

Name: Roasted Broccolini and Cheddar
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds broccolini; Good olive oil; Kosher salt and freshly ground black pepper; 6 ounces good sharp aged white Cheddar, such as Cabot; Juice of half a lemon

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Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 servings

Ingredients

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1 1/2 pounds broccolini

Good olive oil

Kosher salt and freshly ground black pepper

6 ounces good sharp aged white Cheddar, such as Cabot

Juice of half a lemon

Directions

Preheat the oven to 400 degrees F.
Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.