- 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.
