• 1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
  • 3 tbsp olive oil
  • 1/8 tsp crushed red pepper
  • 1/8 tsp salt
  • 1/4 cup grated Asiago cheese

Directions:

Preheat oven to 450°F.

Cut each crown of broccoli lengthwise into 4 wedges. Place broccoli in large bowl and toss with olive oil, crushed red pepper and salt.

Transfer broccoli to large rimmed baking sheet.

Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes.

Return roasted broccoli to the large bowl. Add grated Asiago cheese and toss broccoli to coat.

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