Roasted Garlic Parmigiano Broccoli
|Unsalted butter||1⁄4 Cup (4 tbs) (1 Stick)|
|Garlic cloves||2 Large, thinly sliced|
|Freshly grated parmigiano reggiano cheese||3⁄4 Cup (12 tbs)|
|Freshly ground pepper||To Taste|
|Broccoli||4 Pound, cut into long spears and stems peeled|
|Extra virgin olive oil||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
1. Preheat the oven to 425°. Position racks in the upper and lower thirds of the oven. In a food processor, pulse the butter with the garlic and cheese until smooth. Scrape the garlic-cheese butter into a small bowl and season lightly with salt and pepper.
2. In a large bowl, toss the broccoli with the olive oil and season with salt and pepper. Spread on 2 large rimmed baking sheets and roast for 10 to 15 minutes, stirring once and shifting the pans from top to bottom and front to back halfway through, until the broccoli is crisp-tender and browned on the bottom.
3. Preheat the broiler. Return the broccoli spears to the bowl and toss with the garlic-cheese butter. Transfer the broccoli to the baking sheets, scraping all of the butter in the bowl onto the spears. Broil one pan at a time 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve.