Roasting broccoli brings out its earthy sweetness, and sprinkling it with cheese will guarantee that the kids clean their plates.
Ingredients
Makes 4 servings
Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.
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Reviews (52)
Back to TopFantastic. Looked really pretty on the plate too.
Oakvillejen
Toronto, Ontario
12/10/2012
So easy and delicious. I had never roasted broccoli before! I cut them into regular pieces and only roasted them for about 15 minutes. I ADORE cheese, but agree with the reviews: I used about 1/2 cup of parmesan (what I had on hand) and it was a little too much (I had used two regular sized bunches of broccoli)
abcooks4u
Boston, MA
6/12/2012
Excellent! Easy. Brings out the best broccoli flavor. I used much less cheese and would cut further. Use about 2 tbsp. cheese and this turns into a healthy way veggie side dish for any time the oven's on anyway.
jgala
Chicago, IL
3/29/2012
这是一个简单的美味享受brocco方式li. I also cut in half (and should have reduced further) the amount of cheese and substituted parmesan cheese for the asiago cheese.
Traer1
Washington, DC
1/30/2012
I agree with the others that the amount of cheese is way too much. I've used as little as 1/4 cup and found it plenty cheesy. I also use parmesan interchangeably with asiago.
Anonymous
Boston, MA
10/10/2011
This is tasty, but we made the mistake of mixing the asiago into the broccoli in the same pan it roasted in, rather than transferring to a bowl. Since the pan was so hot, the cheese just kind of melted and stuck to the pan, spatula, etc, not to the broccoli. So follow the instructions! Luckily we had a little leftover cheese and sprinkled that on top. I thought that small amount--maybe 1/4 cup--was plenty, so I'd reduce the cheese called for.
Anonymous
Los Angeles, CA
8/5/2011
I am a great fan of roasted vegetables. I do many variations of roasted broccoli, but I had some asiago in the fridge I needed to use so this was recipe was a natural choice. I found that a cup of cheese was WAY too much for the amount of broccoli I had (one albeit small bunch). I used my convection roast setting on my oven for the broccoli and it came out stellar..crispy and browned. I squeezed a little lemon over the finished product. It's not my favorite roasted broccoli dish but good. Will do it again whenever I have asiago but will probably add some sliced garlic and maybe some pine nuts.
kennasmom
7/21/2011
I was looking for something different to do with a head of broccoli. This wasn't it. Although I followed the directions exactly, the end product was tough and burnt- tasting. The cheese did nothing to help the dish. I love roasted vegetables, but this just didn't work. In the future, I would either flash steam the broccoli first, or roast smaller pieces (rather than stalks). My husband actually liked it, but I was disappointed.
Anonymous
Illinois
11/23/2010
I thought that there was too much cheese for this amount of broccoli. I would cut it in half if I was to make it again.
Anonymous
11/7/2010
Delicious! Followed the suggestions to add crushed garlic and leave the broccoli stems a little longer. Loved the contrast between the slightly sharp Asiago and the earthy broccoli. I will definitely make this again!
IndyChef1121
11/4/2010
Yummmm. I added some minced garlic and red pepper flakes. Simple and good.
Aimster03
MA
10/21/2010
This was fantastic. Make sure to leave about 3-4 inches on each stalk. Again, not a huge broccoli fan, but the roasting brings out a sweetness. In addition to adding walnuts and Pleasent Ridge reserve cheese (an awesome cheese from Wisconsin),I added about 8 roughly torn peppadew peppers to the roasting. Just when you started to tire of the broccoli, your senses would be assaulted by a burst of sweet cherry peppers. YUM!
Boxingrose
Lansing
5/24/2010
I made it earlier this week and loved it. Making it again tonight. Easy to do when you are already using the oven. The broccoli does shrink some what so you have to make much more than you would if steaming etc. But the flavour is concentrated and delicious.
Anonymous
Alberta, Canada
4/1/2010
Great way to prepare broccoli, so easy & tasty. I added walnuts and some of the cheese (parmesan)to the broccoli before baking.
Anonymous
Tucson, AZ
3/3/2010
This was great - so much better than steamed broccoli, and not that much more work. I combined broccoli and cauliflower, added a few cloves of crushed garlic to the olive oil, and used grated parmesan cheese - it worked out fine. I might try adding pinenuts next time, and I saw another recipe that called for good-quality olives - all good ideas.
Anonymous
california
2/15/2010
