Best 4 Roasted Broccoli With Grated Manchego Recipes
**Roasted Broccoli with Grated Manchego**
Roasted broccoli is a simple but delicious dish that can be enjoyed as a side dish or a main course. The broccoli is roasted until tender and slightly charred, and then tossed with grated Manchego cheese and a squeeze of lemon juice. The result is a dish that is both flavorful and visually appealing.
This recipe is also incredibly easy to make. Simply toss the broccoli with olive oil, salt, and pepper, and then roast it in a preheated oven for 15-20 minutes, or until tender. Once the broccoli is roasted, transfer it to a serving dish and top it with grated Manchego cheese and a squeeze of lemon juice.
In addition to the classic roasted broccoli with grated Manchego cheese, this article also includes recipes for two other variations on this dish:
* **Roasted Broccoli with Garlic and Parmesan:** This variation adds garlic and Parmesan cheese to the roasted broccoli for a more savory and flavorful dish.
* **Roasted Broccoli with Bacon and Blue Cheese:** This variation adds bacon and blue cheese to the roasted broccoli for a more decadent and indulgent dish.
No matter which variation you choose, you're sure to enjoy this delicious and versatile side dish.
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
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.
ROASTED BROCCOLI WITH GRATED MANCHEGO
How can this be anything but fantastic? Everyday Food, October 2006. This makes a wonderful side dish!
Provided by Manami
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 168.8, Fat 7.9, SaturatedFat 1.1, Sodium 101, Carbohydrate 21.6, Fiber 8, Sugar 5.3, Protein 8.8
EASY ROASTED BROCCOLI
Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.
Provided by karenatlincoln
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
- Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g
ROASTED BROCCOLI
If you haven't tried roasted broccoli, you're missing out. The nutty, caramelized flavor and the hands-off cooking technique will win over any non-broccoli-lovers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Using a vegetable peeler, peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces.
- In a large bowl, toss florets and stems with olive oil, salt, and pepper.
- Spread in a single layer on a rimmed baking sheet; roast, turning broccoli halfway through, until tender, about 15 minutes.
Tips:
- Choosing the right broccoli: Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellowing or wilted florets.
- Roasting the broccoli: To achieve perfectly roasted broccoli, toss the florets in olive oil, salt, and pepper, and roast them at a high temperature (425°F or 220°C) for about 20 minutes, or until they are tender and slightly charred.
- Using Manchego cheese: Manchego is a hard, nutty cheese made from sheep's milk. It is commonly used in Spanish cuisine and pairs well with roasted vegetables. For this recipe, grate the Manchego cheese before using it.
- Adding almonds: Sliced almonds add a crunchy texture and nutty flavor to the roasted broccoli. Toast the almonds in a pan or in the oven before adding them to the dish.
- Serving the roasted broccoli: Roasted broccoli with grated Manchego cheese can be served as a side dish or as a main course. It can be enjoyed on its own or with a dipping sauce, such as a lemon-tahini sauce.
Conclusion:
Roasted broccoli with grated Manchego cheese is a simple yet flavorful dish that is perfect for any occasion. The roasted broccoli is tender and slightly charred, while the Manchego cheese adds a nutty and salty flavor. The almonds add a crunchy texture and nutty flavor, and the lemon-tahini sauce adds a bright and tangy flavor. This dish is sure to please everyone at your table.
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