Roasted Broccoli with Parmesan

This is from The Flexitarian Table by Peter Berley.  I own Fresh Food Fast, another of his books and what I love about both of them is the way they’re set up by seasons.  I find it very helpful for me – granted some of the spring recipes can be used in autumn and vice versa but for inspiration, the seasonal layout is something I look for in a cookbook.  Plus I have a theory that the best cookbook authors are people who have been vegetarian at some point.  So many of my standards are done by former or current vegetarians!  Peter Berley used to be the chef at Angelica’s Kitchen which is a famous vegan cafe.  We made this recipe tonight and served it as a side to leftover French Onion soup.

Roasted Broccoli with Parmesan
3 pounds broccoli (cut bottom 1/2 inch off each stalk, then peel the stalks(we didn’t do this) and cut down the whole length of each one for divide the broccoli into medium size florets attached to long, thin stems)
6 T extra-virgin olive oil
3/4 teaspoon red pepper flakes
Sea salt and fresh ground pepper
3/4 cup fresh grated Parmesan cheese
1/3 cup white wine vinegar

Place a 10-12 inch cast-iron pan, a heavy rimmed baking sheet or a roasting pan on the middle rack of the oven and preheat the oven to 450 degrees.

In a large bowl, toss the broccoli with 5 T of oil, the pepper flakes, and salt and pepper to taste.

Carefully transfer the hot pan to the stovetop and add the broccoli.  Sprinkle the cheese evenly over the broccoli and drizzle with the remaining 1 T of oil.

Return the pan to the oven and roast until the broccoli is crispy and browning on the edges and the stems have begun to soften, about 25 minutes.

Transfer broccoli to a serving platter.  Add vinegar to the hot pan and stir, scraping up the caramelized bits cooked onto the bottom.  Pour the pan juices over the broccoli and serve.

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