Roasted Broccoli With Grated Manchego Recipes

ROASTED BROCCOLI WITH GRATED MANCHEGO

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.

ROASTED BROCCOLI WITH GRATED MANCHEGO

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.

PAN ROASTED BROCCOLI RECIPE

Steps:

• Heat a deep pan with about 3 cups of water.
• Once the water comes to a rolling boil, switch off the flame. Place the broccoli florets in the hot water. Make sure all of the florets are covered completely in water.
• Cover with a lid and let sit for 3 to 5 mins.
• Once done, remove lid and drain water completely. Please note that this step is key to making good pan roasted broccoli.
• Heat a pan with 2 tbsp of oil.
• Once hot, pop the mustard.
• Quickly toss in the curry leaves, urad dal, ginger and turmeric powder.
• Reduce flame to medium.
• Once the dal turns brown, add the blanched broccoli florets to the pan and stir gently making sure that oil coats the florets evenly.
• Now let the florets roast slowly on medium flame. This may take anywhere between 7 to 8 mins.
• Make sure you keep stirring and tossing them in between to avoid burning.
• Once the florets turn golden, add the chili powder, coriander powder and salt and give a good but gentle mix.
• Take off flame and serve hot with rice and rasam.

PARMESAN-ROASTED BROCCOLI

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.