| Yield | |
|---|---|
| Source | Everyday Food, October 2006 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Everyday Food, October 2006 |
| Prep time | 45 minutes |
| 2 | Pound | Broccoli Crowns |
| 4 | Clove | Garlic (peeled and smashed) |
| 2 | Tablespoon | Olive Oil |
| 1⁄4 | Teaspoon | Red Pepper Flakes |
| 1⁄2 | Lemon (juiced) | |
| 1⁄3 | Cup | Manchego Cheese (finely grated) |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.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.
2.Divide broccoli (both stalks and florets), garlic, oil, and red-pepper flakes between two large rimmed baking sheets; season with salt and pepper. 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.
3.Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve topped with Manchego.