Roasted Broccoli with Grated Manchego

Manchego makes a tasty topping for salads, pasta, and vegetable dishes.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Broccoli with Grated Manchego

Source: Everyday Food, October 2006


  • 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)


  1. 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.

  2. 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.

  3. 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.


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