Roasted Broccoli
A simple yet gourmet side dish of roasted broccoli, enhanced with garlic, red pepper flakes, and pecorino cheese for a delicious complement to any meal.
Ingredients
Main Ingredients
- 1.5 lbs broccoli crowns (roughly 2 heads) Trim tough ends and slice into steaks
- 0.25 cup extra virgin olive oil For coating and flavor
- 4 cloves garlic (finely grated or pressed) Adds depth of flavor
- 1 large pinch dried red pepper flakes Adjust to taste for spice
- 0.5 teaspoon kosher salt Enhances flavor
- 3 tablespoons raw sliced almonds Toasted for added richness
- 2 teaspoons fresh lemon juice For brightness
- 2-3 tablespoons freshly grated aged pecorino cheese Optional, for a cheesy flavor
- 1 piece zest of half a lemon For aroma and taste
Instructions
Preparation
- Preheat the oven to 475°F (246°C) and line a sheet pan with aluminum foil.
- Trim the broccoli crowns, leaving about 2 inches of stalk, and slice into ½-inch-thick steaks.
- In a large bowl, whisk together the olive oil, garlic, and red pepper flakes.
- Toss the broccoli steaks gently in the mixture until fully coated.
- Place the broccoli cut-side down on the lined sheet pan and sprinkle with kosher salt.
Cooking
- Roast the broccoli in the oven for about 10 to 12 minutes.
- Remove from the oven, flip the broccoli, sprinkle the almond slices, and roast for an additional 8 to 10 minutes until caramelized and tender.
Serving
- Transfer to a platter, add lemon juice, and top with pecorino cheese and lemon zest before serving.
Notes
For those sensitive to heat, reduce red pepper flakes. Consider marinating broccoli in olive oil and garlic mixture for deeper flavor.