Roasted Broccoli With Grated Manchego Recipes

Steps:

• Preheat oven to 450 degrees. 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 to 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.

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Steps:

• Preheat oven to 425 degrees F.
• Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
• Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Steps:

• Preheat your oven to 425 degrees F.
• Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
• Mince the garlic and toss it in with the broccoli.
• Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
• Bake in the oven for 20-25 minutes until the broccoli is tender.
• Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
• Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

Steps:

• Preheat oven to 450ºF.
• Trim 1" from end of broccoli stalks. Cut off florets, and separate into large pieces. Use a vegetable peeler or pairing knife, peel the outer layer of stalks; thinly slice crosswise.
• Divide broccoli(both stalks and florets), garlic, oil and red-pepper flakes between 2 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.

Steps:

• Peel and grate the broccoli stems.
• Shred the cheese.
• Heat the oil in a large frying pan over medium heat.
• Add the grated broccoli stems and 3/4 tsp salt and toss to coat.
• Cover, reduce heat and cook, stirring occasionally, until tender, about 10-15 minutes.
• Stir in the red-pepper flakes and cook 1 minute.
• Stir in the parmesan and serve.