Roasted Broccoli

Roasting broccoli really brings out its sweetness. Add some grated Parmesan cheese and it becomes a crave-worthy side dish, perfect for Thanksgiving! People often throw away the stems of broccoli, but instead give them a two-second trim with the vegetable peeler and they become wonderfully tender and delicious. In her recipe from Ten Dollar Dinners (Clarkson Potter, 2012), Food Network’s Melissa d’Arabian keeps the stems attached to the florets and trims the broccoli into long and lanky trees. The broccoli looks more elegant that way, plus kids will think it’s fun to eat “trees” for dinner! Preheating the pan gives the broccoli a boost to help it caramelize right from the start and prevents the crowns from drying out.

Roasted Broccoli with Parmesan Cheese
Recipe from Ten Dollar Dinners by Melissa d’Arabian

Serves 4

Preparation time: 10 minutes
Cooking time: 15 minutes

1 head broccoli
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

1. Place a rimmed baking dish on the oven’s middle rack. Preheat the oven to 400°F.

2. Place the broccoli on a cutting board. Use a vegetable peeler to peel away the tough outer skin of the stalk, then halve the broccoli lengthwise. Slice each broccoli half into 3 or 4 long “trees,” keeping the florets attached to the stalk.

3. Arrange the broccoli in a single layer, cut side down, in the prepared baking dish and drizzle with the olive oil. Season with the salt and pepper and place in the oven to roast until the sides start to brown, about 10 minutes. Remove the pan from the oven and turn over the broccoli. Sprinkle with the grated Parmesan and cook until the cheese melts, about 5 minutes. Transfer to a platter and serve hot.