Back to Roasted Broccoli with Grated Manchego All Reviews for Roasted Broccoli with Grated Manchego - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Roasted Broccoli with Grated Manchego Recipe Summary prep: 10 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 2 large heads broccoli (about 2 pounds total) 4 cloves garlic, peeled and smashed 2 tablespoons olive oil 1/4 to 1/2 teaspoon red-pepper flakes Coarse salt 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon) 1 ounce Manchego cheese, finely grated (1/3 cup)

Cook’s Notes Shave or grate the cheese when it’s cold.

Gallery Roasted Broccoli with Grated Manchego

Recipe Summary prep: 10 mins total: 35 mins Servings: 4

Roasted Broccoli with Grated Manchego

Roasted Broccoli with Grated Manchego

Roasted Broccoli with Grated Manchego

Recipe Summary prep: 10 mins total: 35 mins Servings: 4

Recipe Summary

prep: 10 mins total: 35 mins

Servings: 4

prep: 10 mins

total: 35 mins

prep:

10 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 large heads broccoli (about 2 pounds total) 4 cloves garlic, peeled and smashed 2 tablespoons olive oil 1/4 to 1/2 teaspoon red-pepper flakes Coarse salt 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon) 1 ounce Manchego cheese, finely grated (1/3 cup)

Directions

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.

Cook’s Notes Shave or grate the cheese when it’s cold.

Cook’s Notes

Shave or grate the cheese when it’s cold.

Reviews (3)

 Add Rating & Review     13 Ratings   5 star values:        3    4 star values:        5    3 star values:        2    2 star values:        3    1 star values:        0

Reviews (3)

Add Rating & Review     13 Ratings   5 star values:        3    4 star values:        5    3 star values:        2    2 star values:        3    1 star values:        0

Add Rating & Review

13 Ratings 5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 3 1 star values: 0

13 Ratings 5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 3 1 star values: 0

13 Ratings 5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 3 1 star values: 0

  • 5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       05/13/2010   Great side dish. I would never have thought about roasting broccoli. But it really works. The caramelization imparts a deep, smoky flavor, and the acid cuts through some of the richness to keep the dish light.  

Martha Stewart Member     Rating: Unrated       12/08/2008   I love this side. The broccoli had a really nutty flavor after roasting. I modified a little, using Feta instead of manchego since that's what I had in my fridge. Also, my husband is sensitive to lemon so I used Balsamic Vinegar for the acidity. Deeelish!!!  

Martha Stewart Member     Rating: Unrated       06/08/2008   This dish was delicious! It really made the broccoli exciting and flavorful. I used Parmesan cheese because I did not have manchego. Still tasty and would definitely make again.

    Martha Stewart Member

    Rating: Unrated 05/13/2010

Great side dish. I would never have thought about roasting broccoli. But it really works. The caramelization imparts a deep, smoky flavor, and the acid cuts through some of the richness to keep the dish light.

Rating: Unrated

Rating: Unrated 12/08/2008

I love this side. The broccoli had a really nutty flavor after roasting. I modified a little, using Feta instead of manchego since that’s what I had in my fridge. Also, my husband is sensitive to lemon so I used Balsamic Vinegar for the acidity. Deeelish!!!

Rating: Unrated 06/08/2008

This dish was delicious! It really made the broccoli exciting and flavorful. I used Parmesan cheese because I did not have manchego. Still tasty and would definitely make again.

All Reviews for Roasted Broccoli with Grated Manchego

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Broccoli with Grated Manchego

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest