Who says broccoli has to be boring? Broccoli is a vegetable whose brilliant color brightens any dinner plate. Instead of sautéing broccoli on the stove, roast it in the oven for a caramelized, delicious flavor. Tossed with olive oil, garlic, and red pepper flakes this manchego topped broccoli dish is simple to make and scrumptious to eat. Pair with a holiday roast beef, pork tenderloin or chicken. To get the recipe please,
2 large heads broccoli, (about 2 pounds total)
4 cloves garlic, peeled and smashed
2 tbsp. olive oil
1/4 to 1/2 tsp. red-pepper flakes
1 tbsp. freshly squeezed lemon juice, (from 1/2 lemon)
1 oz. Manchego cheese, finely grated (1/3 Cup)
- Preheat oven to 450°F.
- Trim 1 inch from end of broccoli stalks. Cut off florets, and separate into large pieces. Using a vegetable peeler or paring knife, peel the outer layer of stalks; thinly slice crosswise.
- Divide broccoli (both stalks and florets), garlic, oil, and red-pepper flakes between two large, rimmed baking sheets; season with salt. Roast until broccoli is crisp-tender and beginning to brown, 20–25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through.
- Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve, topped with Manchego.